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Mix together sugar and lime zest on a small plate, wet the rim of
a coupette and dip the glass into the mixture. Put 100g fresh mango chunks and 15ml sugar syrup in a processor and whizz until puréed. Put 75ml purée, 50ml rum and 15ml lime juice in a shaker filled with ice and shake well. Leave for a minute or two for the ice to melt a little and strain into the chilled glass. Add a slice of mango to garnish.