This quick and easy dessert is great for hot summer days. Top a slice of angel food cake with scoops of sorbet and an easy sauce made from pureed apricots.
Place the apricots and lemon juice in a blender or food processor. Whirl until a smooth puree. Set the sauce aside.
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).
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. Makes 4 servings.