Ingredients

• 3 mangos (ripe)
• Half a pint of water
• 4oz sugar
• A special secret ingredient

Method

• Remove flesh from stones
• Pulp the flesh to make approximately three quarters of a pint
• Take half a pint of water, heat, add the sugar and allow to dissolve
• Allow to cool and add mango pulp
• Put into a metal saucepan
• Add an equal volume of Liquid Nitrogen, and stir, (if you can), until you can't.
• Remove the spoon. (If you can)
• Cover with a lid. You may need to hold down the lid to stop pressurised Nitrogen placing your kitchen in cryogenic suspension.
• Allow to thaw for about a day, and serve when it is starting to melt on the outside.

You can tell if your sorbet is ready to eat by pressing a small amount into your hand. If it melts under the pressure, then it is ready to serve. If your hand feels cold and then shatters when you bang it against a hard object, leave the sorbet to thaw for a few more hours.

A few warnings

• Ripe mangos can be squishy. Make sure you wear an apron
• Never allow children near boiling water or a hot stove
• Liquid Nitrogen is quite cold. Be sure to wear a jumper
• In the event of getting Liquid Nitrogen onto your hands, wash immediately in warm soapy water.

Coming soon... 20 things to do with fresh Thames water seafood...