Lychee & Mango in Coconut lime syrup. #yum

An easy dessert to joosh up lovely summer fruits.
All you do is make the zingy syrup, drizzle the fruit, then dollop on gelato.
Yum!
Adulterated from Gourmet Traveller.

You need for 4 peeps and 32 models:

18 fresh lychees, peeled and pitted
1 young coconut, cracked open, juice reserved for syrup and flesh cut into small pieces.
1 large mango, cheeks removed and thinly sliced
500 ml lemon gelato ( bought !)

Lime-coconut syrup
140 ml coconut water (reserved from coconut)
140 gm white sugar
Juice and finely grated rind of 1 juicy lime.

•    Slip into Kors Caftan.
•    Pull on Celine slides
•    Sock down a champagne. or three.
•    Prepare the lychees by peeling and pitting or just open a can (!)
•    Smash open the coconut as you would a net a porter box and reserve juice for syrup. Or open a box of coconut water.
•    Cut the coconut flesh into small pieces.
•    Juice the lime and zest it. But zest it first and then juice it .
•    For lime-coconut syrup, bring coconut water and sugar to the boil in a saucepan, stirring to dissolve sugar (if you don’t have enough coconut water, top up with water).
•    Remove from heat and transfer to a bowl placed over ice and stir occasionally until chilled, then add lime juice and rind.
•    Divide fruit among chilled serving bowls, drizzle with a little syrup to taste.
•    Accessorise with a chic scoop of store bought sorbet and serve.
•    Snazzy!