Lychee and Mango Sorbet

Charmaine Lu -
  • 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