Makes: 4 servings at $2.77 each. Prep: 15 minutes.
1. Place the apricots and lemon juice in a blender or food processor. Whirl until a smooth puree. Set the sauce aside.
2. Cut four 1-inch-thick slices from angel food cake and place a slice on each of 4 individual dessert plates (save remaining cake for other occasions or snacking).
3. Top each slice with about 1/4 cup each of the coconut and mango sorbets. Spoon 1/4 cup of the apricot sauce over each serving. Sprinkle each evenly with 1 tablespoon of the flaked coconut.