Prepare the glasses: Run a lime wedge around the rim of two glasses. Dip the rim into a shallow plate of coarse salt, twisting gently to coat. The salt should stick evenly – you’ll hear a slight crunch as you twist. Set the glasses aside.

Blend the base: Place the frozen mango chunks, lime juice, orange juice, honey (or agave), and the pinch of salt into a high-speed blender. The mango pieces should rattle against the blade as you begin.

Add the water and blitz: Pour in the chilled water and blend on high for 30–40 seconds. At first, the mixture will sound dry and chunky; listen for it to transition to a smooth, whirring sound. The colour should become a uniform, bright orange-yellow.

Check the consistency: Stop the blender and scrape down the sides with a spatula. The mixture should look thick and creamy, like soft-serve ice cream. If it’s too thick to blend, add another tablespoon of water and pulse again. If it’s too thin, add 3-4 ice cubes and blend until they’re crushed – you’ll hear the sound change from a splash to a dense, muffled whir.

Taste and adjust: Dip a clean spoon into the mixture and taste. It should be tangy from the lime and sweet from the mango. If it needs more sweetness, add another teaspoon of honey and blitz briefly. The texture should feel velvety on your tongue, not icy.

Pour and serve immediately: Divide the mixture evenly between the two prepared glasses. The drink should mound slightly above the rim – it’s that thick. Garnish with a lime wheel or a small mango slice. Serve straight away, as it will begin to melt within a few minutes.