Lychee Coconut Sorbet with Mango and Lime |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The leftover syrup from the lychees makes a delicious sweetener for iced tea. Active time: 15 min Start to finish: 30 min 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 |
Directions:
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.
2. While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
3. Serve scoops of sorbet over mango slices.
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