Lychee Coconut Sorbet with Mango and LimeRomulo Yanes
The leftover syrup from the lychees makes a delicious sweetener for iced tea.
Active time: 15 min Start to finish: 30 min
Recipe information
Yield
Makes 4 dessert servings
Ingredients
1 (15- to 20-oz) can lychees in syrup
1/2 cup well-stirred sweetened cream of coconut (preferably Coco López brand; not coconut milk or coconut cream)
3 to 3 1/2 tablespoons fresh lime juice
1 firm-ripe large mango (1 lb), peeled and sliced
1 teaspoon finely grated fresh lime zest
Special Equipment
an ice cream maker
Preparation
Step 1
Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.
Step 2
While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
Step 3
Serve scoops of sorbet over mango slices.
