Mango and mint island holiday dessert with lychee granita
Updated ,first published
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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upMore:
Neil Perry is a restaurateur, chef and former Good Weekend columnist.Connect via email.
