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Categories:Viewed: 45 - Published at: 5 years ago
Ingredients
- 1 (15- to 20-oz) can lychees in syrup
- 1/2 cup well-stirred sweetened cream of coconut (preferably Coco Lopez 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
Method
- Drain lychees, reserving syrup, then puree 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.
- While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
- Serve scoops of sorbet over mango slices.
