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