- 2 large over-ripe mangoes
- 425g can lychee, with the juice
- 100ml/3½ fl oz apple juice
Peel the mango and slice off the flesh. Put into the food processor along with the rest of the ingredients and blend. Pour onto a large shallow tray and freeze overnight (if it is frozen in a deep container it can go a bit too solid).
To serve, shave with an ice-cream scoop or fork into tumblers.