Mango and mint island holiday dessert with lychee granita

Neil Perry
Island Holiday dessert: mangoes with lychee granita.
Island Holiday dessert: mangoes with lychee granita. Photo: 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.


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.