Ingredients

1/2 cup mango sorbet

1/2 cup strawberry sorbet

1/2 cup lemon sorbet

8 teaspoons flaked coconut, toasted

8 teaspoons chopped pistachios

4 meringue cookies

Preparation

  1. Scoop 2 tablespoons of each orbet into each of 4 serving dishes; top each serving with 2 teaspoons coconut and 2 teaspoons pistachios. Coarsely crumble 1 cookie over each Sundae.