Mango and mint island holiday dessert with lychee granita

Name: Mango and mint island holiday dessert with lychee granita
Cook time: 1 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1L vanilla ice-cream; 3 mangoes, peeled and diced; handful baby mint leaves; 1 cup lychee granita; 1 cup coconut flakes, toasted

Neil Perry

Updated December 8, 2016, first published December 6, 2016

Island Holiday dessert: mangoes with lychee granita.William Meppem

easyTime:1-2 hoursServes:4

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.

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

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.
Step 2
Gently heat sugar in 30ml water until dissolved. Allow to cool.
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.
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.