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    Mango & lychee sorbet

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    Mango & lychee sorbet

    by Martha Collison

    • Preparation time: 15 minutes + freezing

    Serves: 4

    Ingredients

    1 ripe mango, peeled and stoned
    425g can lychees in syrup
    1 unwaxed lime, juice
    50g caster sugar

    Method

    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.

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