blender, blend the ripe banana with the lemon juice and the nutmeg to a puree Once the ice cream is cool, add the pureed banana to it, blend the entire mix, and transfer it to a container Cover tightly and refrigerate overnight MAKING THE PINEAPPLE SORBET BASE Place all the ingredients for the pineapple sorbet in a blender and blend until completely smooth Transfer to a container and refrigerate overnight DAY 2 BUILDING THE CAKE On the second day, place the 2 disks of meringue on a plate in the freezer 2 Blend the banana ice cream for 1 minute using an immersion blender and freeze in an ice cream maker Place in the freezer for 1 to 2 hours or until it is stiff enough to shape a cake layer but not packed hard Place a frozen meringue disk on a plate, flat side down If you wish, place the plate in a larger springform mold to facilitate turning the cake while you build it up Using a rubber spatula and working quickly, transfer 1 quart of the banana ice cream (freeze the rest to enjoy on its own) to the disk and first smooth it out with a small offset spatula, then build the sides up so that you create an indent in the center This is where the mango coulis will go Freeze for 15 to 30 minutes or until set In the meantime, puree the fresh mangoes in a blender Weigh out 80 grams (about ¼ cup) and mix with the honey Transfer the remaining puree to a container and ... place the plate in a larger springform mold to facilitate turning the cake while you build it up Using a rubber spatula and working quickly, transfer 1 quart of the banana ice cream (freeze the rest to enjoy on its... the rest to enjoy on its own) to the disk and first smooth it out with a small offset spatula, then build the sides up so that you create an indent in the center This is where the mango coulis will go...Place all the ingredients for the pineapple sorbet in a blender and blend until completely smooth Transfer to a container and refrigerate overnight DAY 2 BUILDING THE CAKE On the second day, place the 2 disks of