Mango sorbet with lychee and pineapple pieces

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Preparation:

Mix lychees in syrup or passion fruit and diced pineapple together. Refrigerate until ready to serve. Divide the lychee-pineapple mixture among ramekins and top with a scoop of mango sorbet.

Ingredients:

1 can (450 g) canned lychee in syrup or passion fruit
1 ripe pineapple, peeled, cored and cut into pieces
2 tbsp. mango sorbet

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