Lychee Coconut Sorbet With Mango And Lime Recipes

Steps:

• Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
• Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
• Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.

Steps:

• Put half the mango slices in a bowl with half the lime juice and half the zest, cover and chill until serving. Put the rest of the mango in the freezer for 3-4 hrs or until frozen solid.
• Put the frozen mango in a blender with the rest of the lime juice and zest (saving a few pinches for decoration), blend until smooth, then tip into a container and leave in the freezer until needed.
• Just before serving, put the chilled mango pieces in the bottom of 6 sundae glasses and take the coconut ice cream and frozen mango sorbet out of the freezer to defrost just enough to scoop. Divide the mango sorbet and the coconut ice cream between the glasses, and decorate with mint leaves, lime slices and any remaining lime zest. Serve immediately.

Steps:

• 1. Bring the water, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 3 minutes. Remove from the heat and cool to room temperature.
• 2. Transfer the sugar syrup to a small bowl and refrigerate, tightly covered, for at least 1 hour, until thoroughly chilled, or for up to 2 days.
• 3. Whisk together the coconut milk and lychee juice in a large glass measure or bowl. Whisk in the chilled syrup and lime juice. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer container and freeze for at least 2 hours before serving. (The sorbet is best served on the day it is made.)
• 4. Spoon the sorbet into serving bowls or glasses to serve.