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Ingredients
- 1 (16-ounce) can lychee nuts in syrup
- 1 ripe pineapple, peeled and cored, then cut into chunks
- 1 pint mango sorbet
Method
- Combine nuts in syrup and diced pineapple.
- Chill until ready to serve dessert.
- Top dishes of pineapple and nuts with scoops of mango sorbet.
- Yummo!