All-Fruit Mango Sorbet

1. 1

   Peel the mangoes, cut the flesh from around the pit and cut into approximately 1/2-inch chunks (you should have about 4 cups).

2. 2

   Arrange the chunks in a single layer on a baking sheet, and loosely cover with plastic wrap.

3. 3

   Freeze the mango until hard, at least 4 hours up to overnight.

4. 4

   Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a rimmed baking sheet, and bake until lightly golden and toasted, about 4 minutes, tossing about halfway through.

5. 5

   Once the mango is completely frozen, transfer it to a food processor.

6. 6

   Add 1/4 to 1/2 cup hot water, and process the mango until completely smooth; turn the food processor off and stir with a wooden spoon or spatula as needed.

7. 7

   The finished texture should be like creamy sorbet (a few small chunks of mango are fine).

8. 8

   Scoop the sorbet into 4 serving glasses or bowls, squeeze a quarter of a lime over each, drizzle with honey if using and sprinkle with toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.