Lychee Coconut Sorbet with Mango and Lime

Ingredients

• 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
• an ice cream maker

Steps

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.
2. While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
3. Serve scoops of sorbet over mango slices.