Poached mango and lychees with lemon sorbet
By: Curtis Stone From: Dinner In a Box with Curtis Stone
Printer friendly version
-
Poached mango and lychees with lemon sorbet
- Prep time:
- 25 mins, plus cooling
- Cook time:
- 55 mins
- Serves:
- 4
A mouth-watering dessert from Curtis Stone - luscious mangoes and lychees poached in a ginger, rum and vanilla syrup
Similar recipes
Related Videos
Ingredients
For the stock syrup:
- 500 ml water
- 500 ml white rum
- 560g caster sugar
- 1 vanilla pod, split and scraped
- 3-4 slices Ginger
Method
1. Place the stock syrup ingredients in a large saucepan over medium-low heat. Bring to just below a simmer.2. Place the mangoes in the syrup and cover with greaseproof paper. Gently poach for 40 minutes, turning occasionally.
3. Add the lychees and cook for a further 10 minutes.
4. Remove from the heat and leave the fruit to cool in the syrup.
5. Remove the fruit from syrup. Peel, slice and serve with lemon sorbet, garnished with mint sprigs.
Comments & Ratings
You need to be logged in to comment or rate this recipe