13
Dec
Lychee and mango with lime-coconut syrup and lemon gelato
Ingredients
- 18 fresh lychees peeled and pitted
- 1 young coconut cracked open, juice reserved for syrup and flesh cut into small pieces
- 1 large mango cheeks removed and thinly sliced
- 500 ml lemon gelato see note
- Lime-coconut syrup
- 140 ml coconut water reserved from coconut
- 140 g white sugar
- Juice and finely grated rind of 1 juicy lime
Instructions
- For lime-coconut syrup, bring coconut water and sugar to the boil in a saucepan, stirring to dissolve sugar (if you don’t have enough coconut water, top up with water). Remove from heat and transfer to a bowl placed over ice and stir occasionally until chilled, then add lime juice and rind.
- Divide fruit among chilled serving bowls, drizzle with a little syrup to taste, then top with a scoop of sorbet and serve.