Dessert

Mango, Lime & Blackberry Bombe Recipe

BySophie Carsel November 17, 2025November 17, 2025

Introduction

This Mango, Lime & Blackberry Bombe is a refreshing and vibrant dessert perfect for warm days or special occasions. Combining tangy lime, sweet mango, and rich blackberries, it’s a delightful treat that’s both creamy and fruity.

A dome-shaped dessert sits on a white plate over a pink cloth with a white marbled texture surface beneath. The outside layer is creamy white with swirls of reddish-purple fruit sauce and topped with small golden crumb pieces. Inside, the dessert shows distinct layers: a central smooth yellow core, surrounded by a thicker white creamy layer with dark purple fruit fillings embedded irregularly. The different textures create a mix of smooth cream, soft fruit, and crunchy topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 200g punnets blackberries
250g icing sugar
2 x 425g cans mango in syrup, juice reserved
Grated zest and juice of 4 limes
142ml carton double cream
285ml carton double cream
2 crushed bought brandy snaps, to serve

Instructions

Step 1: Put the blackberries in a pan with 4 tablespoons of the icing sugar and a splash of water. Cook gently until the berries have softened, then rub the mixture through a sieve. Allow to cool, then freeze in a plastic container until slushy, stirring occasionally.
Step 2: Blend the mango with 75ml of the reserved syrup and 2 tablespoons of icing sugar until smooth. Freeze this mixture in a container until slushy, stirring occasionally.
Step 3: Stir the remaining icing sugar with the lime zest and juice. Beat 142ml of the double cream with 3 tablespoons of the remaining mango syrup until soft peaks form. Fold in the lime mixture and freeze until semi-frozen.
Step 4: Line a medium Pyrex basin with cling film. Beat together the three icy mixtures and spoon them alternately into the bowl to create rippled layers. Freeze until solid.
Step 5: To serve, remove the bombe from the bowl and peel off the cling film. Place it on a plate, scatter with the crushed brandy snaps, and leave in the fridge for 30 minutes to soften before eating.

Tips & Variations

Use fresh, ripe mangoes if canned mango is unavailable, and adjust the syrup amount accordingly.
For an extra zing, add a touch of grated ginger to the lime mixture.
Substitute the brandy snaps with crushed shortbread or digestive biscuits for a different texture.

Storage

Store the bombe in the freezer, well wrapped or covered, for up to one week. Before serving, transfer to the fridge and let it soften for about 30 minutes to achieve the best texture and flavor.

How to Serve

A dome-shaped dessert sits on a white plate, with an outer layer of smooth white cream marked by streaks of dark purple and red syrup that swirl around it. The top is sprinkled with small golden-brown crumb pieces. Inside, there is a distinct bright yellow round layer in the center, surrounded by thick white cream and small patches of the same dark purple and red syrup. The dessert shows one slice removed, revealing its layered interior. The background has a white marbled surface and soft green tones behind, with a woman's hand visible near the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bombe ahead of time?

Yes, this dessert freezes well and can be made several days in advance. Just remember to thaw it in the fridge before serving to soften properly.

What can I use if I don’t have brandy snaps?

Crushed shortbread, digestive biscuits, or even toasted nuts make excellent alternatives that add crunch and complement the fruity flavors.

Sophie Carsel