- 1 (15 ounce) can lychees in syrup
- 1/2 cup well-stirred sweetened cream of coconut (preferably Coco Lopez brand; not coconut milk or coconut cream)
- 3 tablespoons fresh lime juice, or to taste
- 1 (1 pound) firm-ripe mango, peeled and sliced
- 1 teaspoon finely grated fresh lime zest
- Drain lychees, reserving syrup, then puree 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.
- While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
- Serve scoops of sorbet over mango slices.