1. Transfer the orange juice into a freezer-proof container and freeze until it is completely solid. Run hot water over the container for just a few seconds, then turn out the frozen block of orange juice.

2. Stone, peel and slice the flesh of the large mango.

3. Blend the frozen juice and mango in a liquidiser until smooth (donÂ’t worry, it always makes a terrible noise at first!). Then transfer to a freezer-proof container and freeze until required. If you prefer a soften sorbet you can whizz the frozen mixture in a food processor or a liquidiser briefly before serving in well-chilled glasses or in scoops, sprinkled with a little grated chocolate.

this sorbet is deliciously refreshing after a spicy meal. ItÂ’s even more gorgeous served either with good quality chocolate biscuits or a bar of good bitter chocolate. Serves 4-6 Preparation time: 10 minutes + freezing time Calories/Fat per serving: 108-162 cals / trace Cost per serving: 35p-25p Photo shows three scoops in a round, flat, brown, (glazed terracotta) Mexican pan thing with a handle. Irregular chopped off bits of chocolate (Simon calls them shards!) scattered on top and between scoops.