Lychee and mango sorbet
We couldn’t think of a better way to cool off then by trying this delicious recipe for lychee and mango sorbet. Easy to make, and too tasty!
Serves: Four
Ingredients:
• ¾ cup caster sugar
• 565g can lychees in syrup, drained
• 425g can mango slices in light syrup, drained
• 2 eggwhites, lightly whisked
Method:
1. Combine sugar and 1 ¼ cups warm water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved.
2. Simmer, without stirring, for 10 minutes or until mixture thickens slightly. Remove from heat. Transfer to a heatproof bowl. Cool completely.
3. Place lychees and mango in a processor or blender. Process until smooth.
4. Press through a sieve into a bowl. Discard pulp. Add sugar mixture to fruit mixture. Stir to combine. Pour into a 3cm-deep, 20cm x 30cm (base) lamington pan.
5. Cover and freeze for 1 to 2 hours or until almost firm.
6. Transfer mixture to a food processor. Add eggwhites.
7. Process until smooth but not melted.
8. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan.
9. Cover and freeze for 3 hours or until firm. Serve.
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