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Ingredients

3/4 cup caster sugar
565g can lychees in syrup, drained
425g can mango slices in light syrup, drained
2 eggwhites, lightly whisked

Method

Step 1 Combine sugar and 1 1/4 cups warm water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Simmer, without stirring, for 10 minutes or until mixture thickens slightly. Remove from heat. Transfer to a heatproof bowl. Cool completely.
Step 2 Place lychees and mango in a processor or blender. Process until smooth. Press through a sieve into a bowl. Discard pulp. Add sugar mixture to fruit mixture. Stir to combine. Pour into a 3cm-deep, 20cm x 30cm (base) lamington pan. Cover and freeze for 1 to 2 hours or until almost firm.
Step 3 Transfer mixture to a food processor. Add eggwhites. Process until smooth but not melted. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan. Cover and freeze for 3 hours or until firm. Serve.

Lychee and mango sorbet

How to make Lychee and mango sorbet

Ingredients

Method