- 2 tablespoons (1/4 stick) unsalted butter
- 1/2 cup (packed) golden brown sugar
- 1/2 cup whipping cream
- 1 tablespoon fresh lime juice
- 1/2 teaspoon grated lime peel
- Pinch of salt
- 1 1/3 cups mango sorbet
- 1 cup chopped peeled cored fresh pineapple
- 1 cup diced peeled pitted mango
- 3/4 cup sweetened flaked coconut
- 1 1/3 cups vanilla ice cream
- Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. 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.
- 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. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.