Place the coconut ice cream in the refrigerator until soft enough to mould.   Spoon ice cream into a 5 cup decorative jelly mould, metal is the best but do not use glass. Place the mould in freezer until coconut ice cream is firm. Smooth to coat the sides of the mould to about 1-2cm thick. Freeze again. Place the strawberry ice cream into the refrigerator until softened. Spoon into mould and smooth over the coconut ice cream to completely cover. Repeat with remaining flavours. Freeze until firm.
To un-mould: Fill a sink full of very hot water. Dip the mould quickly into the water and turn out onto a platter. Mix the berries and diced mango together. Grate over the lime zest and pour over the juice. Surround ice cream bomb with berries and serve sliced into wedges.