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Curtis Stone from 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
 

Poached mango and lychees with lemon sorbet

Poached Mango and Lychees with Lemon Sorbet

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.

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intermediate
 
Serves: 4
Prep: 25 min, plus cooling
Cook: 55 min
 
 

Ingredients

2 large mangoes
12 lychees, unpeeled
mint sprigs, to garnish
lemon sorbet, to serve

For the stock syrup:

500ml water
500ml white rum
560g caster sugar
1 vanilla pod, split and scraped
3-4 slices fresh ginger root

 

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