Lychee and mango with lime-coconut syrup and lemon gelato

AT A GLANCE

  • Serves 4 - 6 people

Enjoying the pick of the season is a cinch - a simple fruit salad lifted with a zingy syrup made in a flash ends any meal on a high note.

  • 18 fresh lychees, peeled and pitted
  • 1 young coconut, cracked open, juice reserved for syrup and flesh cut into small pieces
  • 1 large mango, cheeks removed and thinly sliced
  • 500 ml lemon gelato (see note)
  •  
  • Lime-coconut syrup
  • 140 ml coconut water (reserved from coconut)
  • 140 gm white sugar
  • Juice and finely grated rind of 1 juicy lime
01   For lime-coconut syrup, bring coconut water and sugar to the boil in a saucepan, stirring to dissolve sugar (if you don’t have enough coconut water, top up with water). Remove from heat and transfer to a bowl placed over ice and stir occasionally until chilled, then add lime juice and rind.
02   Divide fruit among chilled serving bowls, drizzle with a little syrup to taste, then top with a scoop of sorbet and serve.

Note You'll find lemon gelato at a gelateria such as Gelato Messina (we also love the coconut-pandan), or select delicatessens.

Topics:

DESSERT, MANGOES, MODERN AUSTRALIAN, SUMMER, ICE-CREAM, LYCHEES, LIMES, COCONUT

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

FEATURED IN

Feb 2016

Feb 2016

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