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Ingredients
Method
- 1 mango, peeled and chopped
- 400g tin of lychees in syrup
- 1 lime, juice only
- 50g sugar
- Mint leaves
- 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.
15 mins
4 serving
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