Tropical Sorbet and Ice Cream Parfaits

Ingredients

• 0.5 cup brown sugar packed ()
• 1 tablespoon juice of lime fresh
• 0.5 teaspoon lime zest grated
• 1 cup mangos diced pitted peeled
• 1.3 cups mango sorbet 
• 1 cup pineapple fresh cored peeled chopped
• 1 pinch salt 
• 0.8 cup coconut or sweetened flaked
• 2 tablespoons butter unsalted ()
• 1.3 cups whipped cream 
• 0.5 cup whipping cream 

Equipment

• sauce pan
• whisk

Directions

1. Melt butter in heavy small saucepan over medium-high heat.
2. Whisk in brown sugar and cream; bring to boil.
3. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside.
4. Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream.
5. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce.
6. Serve immediately.