Lychee and mango sorbet
<p>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!</p>
<p><strong>Serves:</strong> Four</p>
<p><strong>Ingredients:</strong></p>
<p>• ¾ cup caster sugar<br />• 565g can lychees in syrup, drained<br />• 425g can mango slices in light syrup, drained<br />• 2 eggwhites, lightly whisked</p>
<p><strong>Method:</strong></p>
<p>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.</p>
<p>2. Simmer, without stirring, for 10 minutes or until mixture thickens slightly. Remove from heat. Transfer to a heatproof bowl. Cool completely.</p>
<p>3. Place lychees and mango in a processor or blender. Process until smooth.</p>
<p>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.</p>
<p>5. Cover and freeze for 1 to 2 hours or until almost firm.</p>
<p>6. Transfer mixture to a food processor. Add eggwhites.</p>
<p>7. Process until smooth but not melted.</p>
<p>8. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan.</p>
<p>9. Cover and freeze for 3 hours or until firm. Serve.</p>
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