Best part of having your own ice cream maker………..MAKING YOUR OWN FROZEN TREATS USING YOUR FAVORITE INGREDIENTS!!!!! Combining two of my favorite fruits for this summer sorbet….I thought this was pretty good….. but will definitely be better if I were to use fresh juicy sweet mangoes!
MANGO LYCHEE SORBET RECIPE
- 1 - 1 Lb Package Frozen Mangoes (I used Dole Frozen Mangoes)
- 1 - 20 Oz Can Lychee In Syrup ( I used Arroy-D Canned Lychees)
- 1/3 Cup Sugar
- 3 Tsp Lemon Juice
Let frozen mangoes thaw in the fridge. Strain Lychees and reserve syrup. In a small saucepan, combine 1/2 cup of reserve syrup, sugar and let mixture boil over medium heat. Stir mixture occasionally until all sugar has dissolved. Set aside to cool and combine with remaining Lychee syrup. Add fruits, lemon juice and syrup in a blender and process until smooth. Pour into a separate bowl and let puree cool in fridge for about 2 hours.
Churn puree according to your manufacturer’s instructions to make some yummilicious sorbet. I used a Cuisinart Ice Cream maker and processed the sorbet for about 30-35 minutes.
Transfer sorbet into containers and chill in freezer for about 2 hours before digging in to it. Enjoy!! This recipe gave me a little over 4 cups of Mango Lychee Sorbet.
Optional/Suggestion : Chill canned lychee a few hours before using. Reserve about 4 pieces of Lychees and 6 pieces of mango. Chopped them up, set aside and only add them at the last 5 minutes of churning the sorbet.