Lychee and Mango Sorbet

Method

• Add the mango, lychees (and their syrup), lime juice and sugar to a food processor and blend to a puree. Pour the mixture into a container and freeze for 6 hours, removing the sorbet from the freezer every hour or so to whisk thoroughly to stop crystallising.
• Remove from the freezer about 15 mins before serving, then serve in bowls with mint leaves to garnish.