Mango, lychee and coconut terrine

A beautiful summer dessert, luchee, mango and cocmut terrine

This is absolutely fantastic, light, sweet, tropical – perfect for a summer’s day, and made to perfection by Mrs Day junior

It comes from here at


24 lychees, peeled, seeded
1L Weis’ Mango Sorbet, softened slightly
270ml can light coconut cream
40g pkt roasted coconut chips
Lime rind, to serve


Line the base and sides of a 20 x 10cm (base measurement) loaf pan with non-stick baking paper, allowing the 2 long sides to overhang.

Chop half the lychees. Combine sorbet, chopped lychees and coconut cream in a bowl. Transfer to prepared pan and smooth the surface. Cover with plastic wrap and freeze for 4 hours or overnight until firm.

Turn terrine onto a serving platter. Top with remaining lychees, coconut chips and lime rind.