Double Berry-Mango Ice Cream Pie

1. Scoop 1 pint mango sorbet into cookie crust and let soften a little more while you prepare the berry filling.

2. Cut frozen berries in syrup into thin slices. Place 1/2 in a bowl and mix with a handheld mixer until well broken up. Add remaining frozen berries and mix briefly until combined but still chunky. Mix with strawberry ice cream.

3. Spread softened sorbet over the bottom of the crust. Top with berry-strawberry ice cream mixture. Scoop on remaining pint of mango sorbet; spread to the edges of the pie and swirl the top decoratively. Cover and freeze for 6 hours (or up to 1 week).

4. Cut long strips of orange peel with a citrus peel stripper, pressing firmly against the orange and turning the fruit slowly. Use a straight pin to pin one end of each strip to a drinking straw; wind tightly around the straw, then fasten the other end to the straw with another pin. Put straws in a shallow container, cover with water and ice cubes, and refrigerate for at least 4 hours (or up to 3 days).

5. Remove pie from the freezer 30 minutes before serving. Remove orange peels from the refrigerator; drain and pat dry. Unpin curls and dispose of pins, then slide off the straws.

6. To serve, arrange orange curls on pie, snipping to make them shorter if you wish, with raspberries, strawberries, sprinkles, and mint.

Cook's Note:

To make the pie quickly, let the ice cream and sorbet soften as little as possible while assembling the layers.