1

Pour 150ml water into a pan, add the caster sugar and stir over a gentle heat until the sugar has dissolved. Bring the mixture to a boil then remove from the heat and set aside.

2

Whizz the peaches and mango in a food processor until you have a smooth purée. Stir in the sugar syrup and lime juice. Pour into a 1-litre freezer-safe container and freeze for 3 hours.

3

Remove from the freezer and transfer the sorbet to a food processor. Whizz to break up the ice crystals – you should have a smooth, aerated purée. Return to the container and freeze for a further 3-4 hours.

4

Remove from the freezer 5 minutes before serving. Serve scoops of the sorbet in bowls with the mixed fruit. The sorbet will keep in the freezer for up to 2 months.