Best 3 Lychee Coconut Sorbet With Mango And Lime Recipes
Indulge in a tropical paradise with our delectable Lychee Coconut Sorbet with Mango and Lime recipe. This tantalizing dessert combines the exotic flavors of lychee, coconut, mango, and lime into a refreshing and creamy sorbet. Experience a burst of tropical sweetness with every bite, as the lychee and mango dance on your palate, complemented by the zesty tang of lime. The creamy coconut sorbet base adds a rich and velvety texture, creating a perfect balance of flavors. This recipe also includes a delightful Coconut-Lime Sorbet variation, offering a zesty and tangy twist to the classic coconut sorbet. With easy-to-follow instructions, you can effortlessly create these refreshing sorbets to cool down on a hot summer day or impress your guests at a tropical-themed party. Get ready to embark on a culinary adventure with our Lychee Coconut Sorbet with Mango and Lime, and embrace the vibrant flavors of the tropics.
Here are our top 3 tried and tested recipes!
REFRESHING LYCHEE & LIME SORBET
Turn a can of lychees into a no-fat fragrant dessert. A perfect ending to many meals
Provided by Jane Hornby
Categories Dessert, Dinner, Treat
Time 15m
Number Of Ingredients 4
Steps:
- Drain the syrup from two cans of lychees into a small pan. Add the sugar and dissolve over a gentle heat. Bring to the boil for 1 min.
- Blitz the drained lychees in a food processor until very finely chopped. Pour in the lime juice and syrup with the blade still whirring - don't worry if the mix isn't perfectly smooth at this point. Tip into a 1-litre container and freeze for at least 6 hrs until solid.
- Break up the frozen mix, then return to the bowl of the processor. Tip in the egg white and whizz until thick, pale and smooth. Add zest from 1 lime. Return to the container and freeze again, ideally overnight. Serve in scoops with remaining lychees scattered with a remaining zest.
Nutrition Facts : Calories 137 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.04 milligram of sodium
MANGO, LIME & COCONUT SUNDAES
This easy, gluten-free pud is a delicate balance of rich coconut and sharp mango sorbet - a refreshing end to a dinner party
Provided by Miriam Nice
Categories Dessert, Treat
Time 30m
Number Of Ingredients 4
Steps:
- Put half the mango slices in a bowl with half the lime juice and half the zest, cover and chill until serving. Put the rest of the mango in the freezer for 3-4 hrs or until frozen solid.
- Put the frozen mango in a blender with the rest of the lime juice and zest (saving a few pinches for decoration), blend until smooth, then tip into a container and leave in the freezer until needed.
- Just before serving, put the chilled mango pieces in the bottom of 6 sundae glasses and take the coconut ice cream and frozen mango sorbet out of the freezer to defrost just enough to scoop. Divide the mango sorbet and the coconut ice cream between the glasses, and decorate with mint leaves, lime slices and any remaining lime zest. Serve immediately.
Nutrition Facts : Calories 288 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 40 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
COCONUT AND LYCHEE SORBET
Provided by Lori Longbotham
Categories Fruit Juice Ice Cream Machine Fruit Dessert Freeze/Chill Vegetarian Backyard BBQ Frozen Dessert Coconut Summer Vegan Lychee Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6 (makes 5 cups)
Number Of Ingredients 6
Steps:
- 1. Bring the water, sugar, and salt to a boil in a small saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 3 minutes. Remove from the heat and cool to room temperature.
- 2. Transfer the sugar syrup to a small bowl and refrigerate, tightly covered, for at least 1 hour, until thoroughly chilled, or for up to 2 days.
- 3. Whisk together the coconut milk and lychee juice in a large glass measure or bowl. Whisk in the chilled syrup and lime juice. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer container and freeze for at least 2 hours before serving. (The sorbet is best served on the day it is made.)
- 4. Spoon the sorbet into serving bowls or glasses to serve.
Tips:
- Choose ripe and juicy fruits: The quality of your sorbet will depend on the quality of your ingredients. Use ripe, sweet lychees, mangos, and limes for the best flavor.
- Freeze the fruits before making the sorbet: Freezing the fruits before blending them will help to create a smooth and creamy sorbet. You can freeze the fruits whole or cut them into pieces.
- Use a high-powered blender: A high-powered blender will help to create a smooth and creamy sorbet. If you don't have a high-powered blender, you can use a food processor, but the sorbet may not be as smooth.
- Add sugar or honey to taste: The amount of sugar or honey you add will depend on the sweetness of your fruits. Start with a small amount and add more to taste.
- Serve the sorbet immediately or freeze it for later: Lychee coconut sorbet can be served immediately or frozen for later. If you are freezing the sorbet, store it in an airtight container for up to 2 weeks.
Conclusion:
Lychee coconut sorbet with mango and lime is a refreshing and delicious dessert that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. Whether you serve it immediately or freeze it for later, this sorbet is sure to be a hit with everyone who tries it.
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