Cut wafer cookies into 2-inch-long pieces. Chill an 8-inch springform pan in the freezer, then line the inner edge of pan with cookies.Spread 1 pint softened vanilla ice cream in bottom of pan; freeze about 1 hr.
Layer mango slices on top of vanilla ice cream; freeze about 20 min. Spread softened raspberry sorbet on top and freeze about 1 hr.
Add layer of remaining vanilla ice cream, freeze, 1 hr, then repeat with mango sorbet. Top dessert with raspberries. Cover with plastic wrap and freeze until solid, 2 hrs or up to 3 days.
To serve, carefully remove pan ring, then use a spatula to release the dessert from the base.
Notes
Cut out a freezing step! Freeze your sliced mangos on a parchment-lined baking sheet while your first vanilla layer freezes.