This recipe contains, admittedly, a lot of steps. However, the finished dessert is sensational and has been on the menu at my restaurants in Auckland and London and our guests are always really amazed by it. The sorbet actually started out as a salsa to serve on top of poached brill, but it was way too mushy, so I decided to blend it up and churn it to see what would happen. A few tweaks here and there and it became a sorbet. The yuzu juice I use is salted - the salt helping extract the juice from the fruit. The salt is an unexpected twist for most people but it also makes it quite moreish. You can use grapefruit or lime juice instead if you can’t find yuzu. Glucose is added to the sorbet syrup to prevent ice crystals forming, and if you can’t find that then simply add 2 Tablespoons runny honey instead and another 20 g of white sugar. The mango and avocado should be fully ripe and blemish-free for this to taste spectacular.