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Mango and mint island holiday dessert with lychee granita

Neil Perry
Neil Perry

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Island Holiday dessert: mangoes with lychee granita.
Island Holiday dessert: mangoes with lychee granita.William Meppem

This refreshing dessert features mangoes, although you can also use any summer fruit you like. Be sure to keep the tangy lychee granita, though - it makes things far more interesting.

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Ingredients

  • 1L vanilla ice-cream

  • 3 mangoes, peeled and diced

  • handful baby mint leaves

  • 1 cup lychee granita

  • 1 cup coconut flakes, toasted

For the lychee granita

  • 560g tin lychees

  • 30g castor sugar

  • 1½ tsp lime juice

Method

  1. Step 1

    Drain lychees, reserving tin liquid, and purée until very fine. Strain through a fine sieve into a cup measure; add liquid from tin to make 1 cup combined.

  2. Step 2

    Gently heat sugar in 30ml water until dissolved. Allow to cool.

  3. Step 3

    Combine purée, sugar syrup and lime juice to taste. Pour into a shallow metal container and place in the freezer. When almost frozen, scrape with a fork to create a fluffy texture.

  4. Step 4

    Place a scoop of ice-cream in a chilled glass, then a spoonful of mango, a few mint leaves and a spoonful of granita. Repeat. Top with coconut and mint leaves.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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