Mango coconut ice cream bombs

Blend mango and liqueur in a blender. Add rind and cream cheese. Blend until pureed.

Place ice cream in a bowl. Soften. Stir in cream cheese and mango mixture.

Divide mixture into eight moulds (⅔-cup capacity). Cover and freeze.

To serve, quickly dip moulds, into a bowl of hot water to loosen. Turn out bombs onto serving plates. Decorate with coconut and sliced mangoes.