Yield: 6 Dessert Portions

For the Sorbet Base
450g Water
180g Fructose
45g Lemon Juice
750g Black Currant Puree
70g Vodka

In a saucepan bring the water and the sugar to a boil. Allow the mixture to cool completely and add the lemon juice. In a blender blend the black currant puree and the vodka with the fructose syrup for 5 minutes. Pour the mixture through a fine mesh sieve. Chill in the fridge until ready to use.

For the Mango
3 Ripe Mangos
1 lime
½ teaspoon fructose

Peel and slice the mangos in half lengthwise discarding the stone. Slice into thin strips, sprinkle with the fructose and the juice of half a lime. Cover the tray with cling film and place in the fridge for 30 to an hour before serving (do not slice too far in advance).

For the Dish
Reserved Sorbet Base
1Kg Dry Ice Pellets
Reserved Mango
10g Green Peppercorns In Brine

In a mixer with the whisk attachment add the sorbet base. Wrap the pellets of dry ice securely in a tea towel and bash into small pieces using a rolling pin (note: it is important to bash the pieces down into a powder to prevent any lumps of dry ice ending up in the finished sorbet). Turn the mixer on to medium speed and add the dry ice in stages until it freezes into a smooth sorbet (this will take approximately 1 minute and may not use all of the dry ice). Divide the sliced mango amongst the serving bowls and garnish with the green peppercorns. Scoop the sorbet on top of the mango and serve.