Prep 10 mins
Cook 0 mins
Thanks to my Sister Theresa. I came up with this recipe. I made this as a dressing for a salad that was so good I just ate it cold. Great for those hot summer days when you don't want to cook. Just blend and drink! The fruit is oval shapped, heart-shaped or nearly round, 1 to 1-1/2 inches in length. The edible portion is white, translucent, firm and juicy. The flavor is sweet, fragrant and delicious.
- 25 chilled lychees, peeled and seeded
- 1 fresh lime juice, chilled
- 28.34 g candied ginger, chopped
- 44.37 ml mild olive oil
- 1 mango, chilled peeled and pitted- 1/2 used for dressing and 1/2 used for garnish
- 14.17 g sweet onion, chopped
- mint leaf (to garnish)
- Put all ingredients into blender and blend till smooth.
- Garnish with mint.
Delicious! I followed the recipe exactly except that I used canned lychees. I served this with Lemongrass chicken and Phad Prig green beans. I look forward to making this again and again. It is an easy to prepare, very impressive dish.
I am really impressed with your creation. I like the tropical flavors of lychee and mango, but I think I prefer them with a bit of contrasting spice. This was great. I thought I had a sweet onion, but I think it was just a regular onion - I'd recommend making sure you get a real sweet onion, like a Maui or Vidalia or Texas 1016. To make sure everything was thoroughly chilled, I put everything except the olive oil in the blender container, put the whole container in the refrigerator for a few more minutes, then added the olive oil and blended. Really unique and delicious - I too say thanks.
It's a soup; it's a smoothie; it's a dressing; it's a dessert sauce (without the onions and olive oii, of course); IT'S DELICIOUS! If you are lucky enough to find some lychees try this recipe...you will thank RitaL just as I am doing...Thanks.