Ingredients

2 large ripe mangoes, peeled and diced
Juice of 2 limes
1–2 tablespoons honey or pure maple syrup (optional, depending on the sweetness of the mangoes)
1/4 cup water
Fresh mint leaves for garnish

Instructions

Place the diced mango in a single layer on a baking sheet and freeze for 2–3 hours until solid.

Transfer the frozen mango cubes to a high-powered blender or food processor. Add lime juice, water, and honey if using. Blend until smooth and creamy, scraping down the sides as needed.

Serve immediately for a soft-serve texture, or transfer the sorbet to a container and freeze for 1–2 hours for a firmer scoop.

Spoon into small bowls and garnish with fresh mint leaves before serving.