Name: Lychee and mango with lime-coconut syrup and lemon gelato
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 - 6
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 gm white sugar; Juice and finely grated rind of 1 juicy lime

Lychee and mango with lime-coconut syrup and lemon gelato

A simple summer fruit salad enlivened with that zingy syrup.

Serves 4 - 6

Prep

20M

Cook

Total

25M

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 gm white sugar

Juice and finely grated rind of 1 juicy lime

Method

Main

1.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.

2.Divide fruit among chilled serving bowls, drizzle with a little syrup to taste, then top with a scoop of sorbet and serve.