Mangoes and Lychees with Mint

Mangoes and Lychees with Mint

Thanks to Alan Roettinger for sharing this decadent plant-based dessert recipe from his cookbook, Speed Vegan, published by Book Publishing Company.  This mango lychee treat is delicious alone or topped with your favorite sorbet or  vegan ice cream!

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Mangoes and Lychees with Mint

Prep Time5 mins
Cook Time5 mins
Servings: 4
Shared by: Alan Roettinger


  • 2 ripe mangoes
  • 1 can lychees drained weight of approx. 230g, net weight 565g
  • 2 tablespoons brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon grated fresh ginger
  • 24 fresh mint leaves


  • Peel the mangoes, and then cut them into cubes about 3/4 inch thick and put them in a bowl.Squeeze the juice from any pulp remaining on the pit into a separate small bowl and set aside.
  • Drain the lychees, reserving 1 tablespoon of the syrup.
  • Put the brown sugar and the tablespoon of lychee syrup in a heavy saucepan over high heat. Cook and stir for 2 – 3 minutes, until the sugar dissolves and the mixture caramelizes. Add the mangoes and stir gently a few seconds. Then add the lychees, reserved mango juice, lime juice, and ginger. Shake the pan as the mixture bubbles for about 1 minute. Remove from heat and let cool slightly.
  • Gather the mint leaves into 2 to 3 stacks. Slice them crosswise into 1/8-inch shreds. Fluff slightly to separate them.
  • Divide the mango mixture among 4 bowls. Scatter one-quarter of the mint leaves on top of each serving. Serve at once.
  • Optional: top with your favorite sorbet!

Hope you enjoy this easy vegan recipe!

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