Line the loaf pan with Gefen Parchment Paper. Place the mango, sorbet, and ice cream on the counter for five to 10 minutes, just to soften slightly.

In a blender or a food processor fitted with the steel blade, purée the mango, whip topping, and sugar until completely smooth. Remove puree and reserve in the fridge for step 5.

Add small spoonfuls of the sorbet and ice cream to the pan in no specific pattern, alternating between them and filling the empty spaces with the remaining of the mango purée. Fill the pan completely and use a large spoon to press everything down, packing it in tightly to avoid empty spaces. Gently smooth out the top.

Cover tightly and freeze at least eight hours or overnight.

When ready to serve, remove from the freezer and flip over onto a large plate. Remove the parchment paper and drizzle the reserved purée (from step 2) over the top. Garnish with fresh strawberries.