Name: Lychee and mango ice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 60 gm light palm sugar; ½ pandan leaf, bruised, cut into strips and knotted (see note); 4 canned water chestnuts, drained; 20 lychees, peeled; 1 small mango, flesh cut into 1cm dice; To serve: coconut milk or coconut cream; To serve: shaved ice

Lychee and mango ice

Australian Gourmet Traveller recipe for lychee and mango ice.

Serves 4

Prep

10M

Cook

Total

15M

Ingredients

60 gm light palm sugar

½ pandan leaf, bruised, cut into strips and knotted (see note)

4 canned water chestnuts, drained

20 lychees, peeled

1 small mango, flesh cut into 1cm dice

To serve: coconut milk or coconut cream

To serve: shaved ice

Method

Main

1.Combine sugar, pandan leaf and 60ml water in a saucepan and stir over medium heat until sugar dissolves (1-2 minutes). Transfer to a bowl placed over ice and set aside to cool.

2.Rinse water chestnuts and thinly slice. Blanch (10-20 seconds), then refresh. Drain.

3.Divide lychees, mango and water chestnut among bowls. Drizzle over syrup and coconut milk, top with ice and serve immediately.