- 3 cups finely ground gingersnap cookies (about 13 1/2 ounces)
- 1/2 cup (packed) golden brown sugar
- 2 teaspoons ground ginger
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 2 pints mango sorbet, slightly softened
- 1 pint lime sorbet, slightly softened
- 1/2 small pineapple, peeled, cored, chopped
- 1 small papaya, peeled, seeded, chopped
- 1 small mango, peeled, pitted, chopped
- 2 1/2-pint baskets blueberries
- Shredded sweetened coconut, toasted
- Combine gingersnap cookie crumbs, brown sugar, and ginger in large bowl. Stir in melted butter. Press over bottom and up sides of 9-inch-diameter spring form pan with 2 3/4-inch-high sides. Freeze until firm, about 20 minutes.
- Spread mango sorbet in crust; freeze until firm, until 20 minutes. Spread lime sorbet over mango sorbet. Freeze until firm, about 30 minutes.(Can be prepared one day ahead. Cover and keep frozen.)
- Mix fruit in medium bowl. Remove pan sides from dessert. Place dessert on platter. Spoon fruit atop lime sorbet. Sprinkle with coconut and serve.