Nothing heralds the arrival of summer like the aroma of ripe mango.
375ml passionfruit juice
150ml freshly squeezed orange juice
200g white sugar
3½ gelatine leaves (titanium strength), softened in cold water
8 ripe mangoes
16 spearmint sprigs
1 litre lime sorbet
For the jelly: Combine juices, sugar and 1 cup of water in a saucepan. Stir over medium heat until sugar dissolves. Squeeze excess water from gelatine, add to pan, stir until gelatine dissolves, then pass mixture through a fine sieve. Cool slightly, pour into a container and chill for 4 hours to set.
To assemble: Peel mangoes, slice cheeks off and set aside. Cut remaining flesh from the stone and crush in a bowl with a fork. Place a little mango puree in the centre of 8 plates or shallow bowls and spread with a spoon. Scoop tablespoon-size pieces of jelly out of the container and place 3 pieces around each plate.
Slice each mango cheek into 4 and place around each plate. Tear mint sprigs and sprinkle over. Finish with a scoop of sorbet.