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Begin the mango sorbet by making the syrup; combine the sugar, water, lime juice and lime zest in a large pan and place over a medium heat. Cook until all the sugar has dissolved. Allow to cool
Place the mango chunks into a food processor with half of the cooled syrup, and blend until smooth. Pour into a shallow container, and put in the freezer for two hours
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.