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Lychee and mango ice

Australian Gourmet Traveller recipe for lychee and mango ice.

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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Lychee and mango ice


  • 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


  • 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.


Note Pandan leaves are available from Asian grocers.

  • Author: Emma Knowles & Lisa Featherby