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Epicurious

Lychee Coconut Sorbet with Mango and Lime

4.7

(15)

Image may contain Plant Cream Food Dessert Creme and Produce
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

  1. 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).

  2. Step 3

    Serve scoops of sorbet over mango slices.

TagsSorbetFrozen DessertDessertAsianLycheeFruitLimeCitrusMangoStone FruitGluten FreeNut FreeDairy FreeQuickEasyNo-CookIce Cream MachineBlenderGourmet
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