This fresh, tropical sorbet recipe calls for an ice-cream maker, so it may be best to borrow one if you do not currently own one. Make sure to invite the lender on over for a tasting party once the sorbet is ready!

Lychee-Coconut Sorbet with Mango and Lime

Recipe by Chef Stephen Sands, CEO

Culinaria Cooking School,


1 20-ounce can of lychees in syrup

2 cups well-blended sweetened cream of coconut (preferably Coco Lopez brand)

3 T. fresh-squeezed lime juice

2 large firm-ripe mangos, peeled and sliced

1 T. superfine sugar

1 tsp. finely grated lime zest


Drain the lychees, reserving the syrup, then puree the lychees, cream of coconut (do not use coconut milk or coconut cream), 3 cups of the lychees syrup, and 2 T. lime juice in a bender until smooth.

Place the lychees/coconut mixture together into ice-cream maker and freeze according to manufacturer’s directions.

While the sorbet is churning, toss together the mango, lime zest, sugar, and remaining (1-2 T.) lime juice to taste.

Serve scoops of sorbet over the macerated mango slices.

*Recipe courtesy of Chef Stephen Sands, CEO Culinaria Cooking School,

*Image by*

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