Curtis Stone
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Dinner In a Box with Curtis Stone
A mouth-watering dessert from Curtis Stone - luscious mangoes and lychees poached in a ginger, rum and vanilla syrup
A mouth-watering dessert from Curtis Stone - luscious mangoes and lychees poached in a ginger, rum and vanilla syrup
Poached mango and lychees with lemon sorbet
Method
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.
Prep:
25 min, plus cooling
Cook: 55 min
Cook: 55 min
Ingredients
2 large mangoes12 lychees, unpeeled
mint sprigs, to garnish
lemon sorbet, to serve
For the stock syrup:
500ml water500ml white rum
560g caster sugar
1 vanilla pod, split and scraped
3-4 slices fresh ginger root
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