The leftover syrup from the lychees makes a delicious sweetener for iced tea.

　　Active time: 15 min Start to finish: 30 min

　　

Ingredients

Makes 4 dessert servings

　　1 (15- to 20-oz) can lychees in syrup

　　1/2 cup well-stirred sweetened cream of coconut (preferably Coco López brand; not coconut milk or coconut cream)

　　3 to 3 1/2 tablespoons fresh lime juice

　　1 firm-ripe large mango (1 lb), peeled and sliced

　　1 teaspoon finely grated fresh lime zest

　　

Special Equipment

an ice cream maker

　　

Step 1

Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.

　　

Step 2

While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).

　　

Step 3

Serve scoops of sorbet over mango slices.