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Lychee, mango & coconut terrine
Lychee, mango & coconut terrine
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Prep Time:
240 minutes
Cook Time:
Total Time:
240 minutes
Sweet and juicy lychees - a tropical delight, perfect for enjoying on a hot summer day.
Ingredients:
  • 24 lychees, peeled, seeded
  • 1L Weis’ Mango Sorbet, softened slightly
  • 270ml can light coconut cream
  • 40g pkt roasted coconut chips
  • Lime rind, to serve
Instructions:
  • Fit non-stick baking paper into a 20 x 10cm loaf pan, letting the paper hang over the long sides.
  • Chop half of the lychees. Mix the sorbet, chopped lychees, and coconut cream in a bowl. Pour into the pan, smooth the top, cover with plastic wrap, and freeze for 4 hours or overnight until set.
  • Invert terrine onto a platter. Garnish with remaining lychees, coconut chips, and lime zest.

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