1 - Squeeze the juice from 1½ limes and blend with the mango to give a smooth purée.

2 - Cut the rest of the limes into quarters, and then cut each wedge in half again.

3 - Put 2 pieces of lime in a highball glass for each person and add 1 teaspoon of caster sugar and 5-6 mint leaves to each glass.

4 - Squish everything together with a muddler or the end of a rolling pin to release all the flavours from the lime and mint.

5 - Divide the mango purée between the glasses and add 30ml white rum and a handful of crushed ice to each one, stirring well to mix everything together.