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Lychee Nuts and Pineapple Chunks with Mango Sorbet


  • 1 can lychee nuts in syrup (16 ounces)

  • 1 ripe pineapple, peeled, cored and cut into chunks

  • 1 pint mango sorbet


Combine lychee nuts in syrup with diced pineapple. Chill until ready to serve dessert. Top dishes of pineapple and nuts with scoops of mango sorbet.