Mango Lychee Sorbet
Image source: oversixty
Mangoes, peeled and cut (3 pcs) ‡
Lychees, peeled and seed removed (1 kg) ‡
Jaggery or organic sugar (3/4 cup) ‡
Egg Whites, lightly whisked (2 eggs)
Mint, for garnish ‡
‡: available in Tall Tree Organic Subscription
Combine the jaggery/sugar with 1.5 cups of water in a saucepan on medium heat and cook till dissolved.
Simmer for 10 minutes until the mixture reduces and thickens and then remove from the heat and cool.
Pulp the mangoes and lychees in a food processor till smooth.
Combine the jaggery/sugar mixture with the fruit mixture stirring to mix well.
Cover and freeze for 2 hours.
Remove and put contents in a food processor with the 2 egg whites and process till smooth but not completely melted.
Cover and freeze for 3 hours.
Remove from the freezer, plate, add mint garnish and serve!