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Mango & lychee sorbet
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by Martha Collison
1 ripe mango, peeled and stoned
425g can lychees in syrup
1 unwaxed lime, juice
50g caster sugar
1. Roughly chop the flesh of the mango and place into a blender or food processor. Add the contents of the can of lychees, including the syrup, lime juice and sugar.
2. Blitz until smooth, then pour into a jug. Transfer the mixture to an ice-cream maker and churn until frozen, then scoop into a tub, cover and store in the freezer.
3. Alternatively, if you don’t have an ice-cream maker, pour into a freezerproof container and freeze for at least 6 hours, removing the sorbet from the freezer each hour for the first 4-5 hours to whisk it thoroughly to stop any large ice crystals forming.
4. Remove from the freezer 10-15 minutes before serving. The sorbet will keep in the freezer for up to three months, but is best eaten within 2 weeks for optimum flavour.
Typical values per serving:
This recipe was first published in March 2020.