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Lychee and mango sorbet
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Prep Time:
390 minutes
Cook Time:
15 minutes
Total Time:
405 minutes
Ingredients:
  • 161.25 gm caster sugar
  • 565g can lychees in syrup, drained
  • 425g can mango slices in light syrup, drained
  • 2 eggwhites, lightly whisked
Instructions:
  • In a saucepan over medium heat, melt sugar in 1 1/4 cups warm water until dissolved, about 5 minutes. Let it gently simmer for 10 minutes until slightly thickened. Transfer the mixture to a heatproof bowl and cool completely.
  • Combine lychees and mango in a processor or blender until smooth. Strain the mixture through a sieve into a bowl to remove pulp. Mix in sugar mixture, then pour into a 3cm-deep, 20cm x 30cm (base) lamington pan. Freeze covered for 1 to 2 hours until almost firm.
  • Place the mixture into a food processor, add the egg whites, and blend until smooth without melting. Pour the mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan. Cover and freeze for 3 hours or until firm. Serve.

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