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Mango and Lychee Sorbet

Mango and Lychee Sorbet is a traditional South African recipe for a classic sorbet made from a blendof lychee and mango flesh with simple syrup. The full recipe is presented here and I hope you enjoy this classic South African version of: Mango and Lychee Sorbet.

prep time

15 minutes

cook time

5 minutes

Total Time:

20 minutes

Additional Time:

(+4–6 hours freezing)

Serves:

4

Rating:

Tags : Dessert RecipesSouth-africa Recipes

Mangos and lychees are really abundant in KwaZulu-Natal and are often found sold at the sides of major roads. Getting fresh fruit like that is really great, but what happens when you buy too many and can't get round to using them all... Well, this sorbet is one way of using them, in that you can freeze. Now, I'm using fresh fruit here, but the quantities are such that, where lychees are not so readily available you can replace the lychees and syrup with a 424g tin of lychees in syrup so you can make this pretty much wherever you are.

Ingredients:

1 ripe mango, peeled and stoned
300g fresh lychees, weighed after peeling and pitting
125ml simple syrup (1:1 blend of water and sugar heated until the sugar dissolves)
juice of 1 lime
finely-grated zest of 1 unwaxed lime
50g caster sugar

Method:

Roughly chop the flesh of the mango and place into a blender or food processor. Add the peeled and pitted lychees, along with the simple syrup, lime juice and sugar.

Blitz to chop, then process until smooth, before pouring the liquid into a jug. Transfer the mixture to an ice-cream maker and churn until frozen, then scoop into a tub, cover and store in the freezer.

Alternatively, if you don’t have an ice-cream maker, pour into a freezer-proof container and freeze for at least 6 hours, removing the sorbet from the freezer each hour for the first 4-5 hours to whisk it thoroughly to stop any large ice crystals forming.

To serve, remove from the freezer 10-15 minutes before serving. The sorbet will keep in the freezer for up to three months, but is best eaten within 2 weeks for the best flavour quality.