Frozen Mango, Blackberry Cassis, and Vanilla Mosaic

Ingredients

• 2 tablespoons crème de cassis (black-currant liqueur)
• 1 pint vanilla ice cream
• 1 9- by 5- by 3-inch loaf pan or other 7- to 8-cup capacity mold
• 6 ounces fresh blackberries
• ¼ cup sugar
• 2 pints mango sorbet

Put sorbet and ice cream in refrigerator until evenly softened, 45 minutes to 1 hour. Meanwhile, purée blackberries, sugar, and cassis in a blender until smooth, then strain thourough a fine-mesh sieve set over a bowl, pressing on and then discarding solids. Freeze to thicken slightly until ice c...

View full recipe at Epicurious