Prep time overnight Serves 4-6 820g tinned mango slices in syrup 565g tinned lychees, pitted 1 cup granadilla pulp (about 4 granadillas) 1 egg white
Blitz together all the ingredients in a blender until smooth and well combined. Pour the mixture into a freezeproof container, seal with a tight lid and freeze until firm, about 4 hours.
Scrape mixture out into the blender and blitz again until smooth. Freeze overnight. Remove from freezer 20minutes before serving. Scoop sorbet into cones or bowls and serve immediately.