1 Peel the mango and slice the flesh away from the stone, catching the juice. Add the fruit flesh to the juice and blend to a puree with 2 tbsp water and the lemon juice. Push through a sieve and stir in the sugar, cinnamon and coriander. Transfer the mixture to an ice cream maker and freeze for 15 - 20 minutes. (Alternatively transfer to a shallow metal dish and put in the freezer for about 3 hours, stirring vigorously every 30 minutes to prevent large ice crystals from forming. )
2 Peel the oranges with a sharp knife, removing all the white skin. Then separate the segments by cutting down inside the segment skins. Mix the orange segments with the orange liqueur.
3 Arrange the orange segments on 2 plates. Place scoops of mango sorbet on each. Garnish with mint leaves and dust with icing sugar.