Mango Soup with Lychee Granita

Mango Soup

• 2–3 large overripe mangoes
• 200–250 ml lychee juice
• 200 ml

First, make the lychee ice cubes. Drain the lychees and reserve the syrup. Put one lychee and a little shredded mint into each compartment of an ice-cube tray. Fill the tray with the reserved syrup and freeze until solid.

For the lychee granita, pour the lychee juice into a wide shallow container and freeze for 2–3 hours until semi-frozen. Scrape the granita with a metal spoon to loosen