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Lychee and mango with lime-coconut syrup and lemon gelato

A simple summer fruit salad enlivened with that zingy syrup.

By Lisa Featherby
  • 20 mins preparation
  • 5 mins cooking plus cooling
  • Serves 4 - 6
  • Print
Lychee and mango with lime-coconut syrup and lemon gelato


  • 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


  • 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.


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