1 cup (250 ml) coconut, mango, or raspberry sorbet
1 can 19 oz (540 ml) lychees, drained
3 kiwis, peeled and cubed
- 2 mangoes, peeled and cubed
1 lime, grated zest only
2 tablespoons (30 ml) lime juice
1 tablespoon (15 ml) sugar
Preparation
Place a glass dish (or plate) in the freezer to cool.
With a small 15 ml (1 tablespoon) ice cream scoop, shape 16 sorbet balls and place in the cold dish. Keep in the freezer.
In a bowl, combine the remaining ingredients. Serve the salad in dessert bowls and top with sorbet balls.
Description
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