Mango sorbet with lychee and pineapple pieces
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you already have some ready-made mango sorbet in the freezer, you can make an even more delicious and interesting dessert in minutes. Simply top a scoop of sorbet with canned lychees in syrup and chunks of fresh, ripe pineapple. The combination of these tropical fruits elevates the dessert and gives it an extraordinary flavor. Plus, your mango sorbet is enriched with a huge amount of vitamins and beneficial micronutrients. The perfect low-calorie dessert for summer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (450 g) canned lychee in syrup or passion fruit
- 1 ripe pineapple, peeled, cored and cut into pieces
- 2 tbsp. mango sorbet
We recommend
Recipe:
Mix lychees in syrup or passion fruit and diced pineapple together. Refrigerate until ready to serve. Divide the lychee-pineapple mixture among ramekins and top with a scoop of mango sorbet.
Recipes with similar ingredients: mango, lychee, Pineapple, passion fruit, sorbet
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