- 499g (14oz) tin lychees
- Juice of 1-2 limes
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons powdered gelatine (Lieber’s or BaKol brands)
- 600ml (2.5 cups) mango juice
- To serve: fresh mango, lychees and lime wedges
Drain the lychees, reserving the lychee juice. Place the lychees in a bowl, squeeze the juice of half a lime on the lychees, cover tightly and refrigerate until ready to serve.
Place sugar and 3/4 of the mango juice and the reserved lychee juice in a pot, turn on heat and stir until the sugar has dissolved and the mixture comes to a boil.
Meanwhile add the remaining 1/4 of the mango juice to a small bowl along with the gelatine to soften.
Once the juice in the pot comes to a boil add the softened gelatine and let it come to a boil. As soon as it just starts boiling take the pot off the heat.
Adjust the sweetness/tartness of the jelly with lime juice.
Divide the jelly between small cups, refrigerate until set, about 3-4 hours.
Served with reserved lychees, and fresh fruit give each person a wedge of lime to squeeze over their jelly and fruit.