Slice & cube the mango before puréeing it using a mini-food processor, hand blender or similar

Pour the mango juice and mango purée into a large 1L measuring jug

Using the finest size, grate the zest of the lime into the mango mix

Slice the lime, juice it and add the liquid to the mango mix

Add the tequila if using and stir the mixture until well combined

Decant the mix into a 1L plastic ice cream tub or metal loaf tin

Secure the lid on top or wrap tightly with cling film if using a tin and put it into the freezer

After an hour, remove from the freezer, break up the ice crystals and return to the freezer

Repeat this step until the sorbet is completely frozen

Remove from the freezer and allow to defrost for about 10 minutes before use to make it easier to scoop