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Lychee and mango with lime-coconut syrup and lemon gelato


Enjoying the pick of the season is a cinch - a simple fruit salad lifted with a zingy syrup made in a flash ends any meal on a high note.

You'll need

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

  • 01
  • 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.
  • 02
  • Divide fruit among chilled serving bowls, drizzle with a little syrup to taste, then top with a scoop of sorbet and serve.

Note You'll find lemon gelato at a gelateria such as Gelato Messina (we also love the coconut-pandan), or select delicatessens.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2016

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