For the mango sorbet:
take the flesh of two ripe mangos
7 fl. oz. water (100ml)
1-2 tablespoons glucose syrup
1 teaspoon flour of locust bean
some vanilla essence
Mix the mango, water, syrup, vanilla and locust bean. Freeze for about two hours and it comes out alle creamy and fluffy ...hmmm! Serve with some fresh papaya and some edible flowers.