This very easy and lovely little recipe which appeared in Good Food just before Christmas is a perfect Summer refreshing dessert. I personally prefer Kensington Pride mangoes, but you can use any variety you like. Serves four.
3 mangoes, peeled and diced
Handful of baby mint leaves
1 quantity lychee granita
For the lychee granita
560g tin lychees
30g castor sugar
1½ tsp fresh lime juice
1. Drain lychees, reserving the tin liquid, and purée in a whiz or food processor until very fine. Strain through a fine sieve into a 250ml cup measure; add liquid from tin to fill the cup.
2. In a small pot, gently heat sugar in 30ml water until dissolved. Allow to cool.
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 then return to the freezer so that it is fully frozen.
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. Garnish with mint