Island holiday dessert

You can also use any summer fruit you like with this Island Holiday dessert – but keep the tangy lychee granita. It makes things far more interesting.


  • 1 litre vanilla ice cream
  • 3 mangoes, peeled and diced
  • Handful baby mint leaves
  • 1 cup lychee granita
  • 1 cup coconut flakes, toasted

  • For the lychee granita
  • 560g tin lychees
  • 30g caster sugar
  • 1½ tsp lime juice


Drain lychees, reserving tin liquid, and purée until very fine. Strain through a fine sieve into a cup measure; add liquid from tin to make 1 cup combined.

Gently heat sugar in 30ml water until dissolved. Allow to cool.

Combine purée, sugar syrup and lime juice to taste. Pour into a shallow metal container and place in the freezer. When almost frozen, scrape with a fork to create a fluffy texture.

Place a scoop of ice cream in a chilled glass, then a spoonful of mango, a few mint leaves and a spoonful of granita. Repeat. Top with coconut and mint leaves.

NOTES: First published in the Good Weekend.