Ingredients
- Sorbet Base: 3 cups frozen mango chunks, 1/4 cup honey (or agave), and 2 tbsp fresh lime juice.
- Glaze: 2 tbsp honey mixed with 1 tsp lime zest.
- Garnish: Fresh mint leaves and thin mango slices.
Instructions
- Blend the Base: Place the frozen mango chunks, lime juice, and honey into a high-speed blender or food processor.
- Process until Smooth: Pulse initially to break up the fruit, then blend on high until the mixture is completely smooth and creamy. If the motor struggles, add 1 tablespoon of water or coconut water at a time to help it move.
- Initial Set: You can serve it immediately as a “soft serve” style, but for those perfect round scoops seen in the photo, transfer the mixture to a shallow container. Smooth the top and freeze for about 2 hours.
- Scoop and Style: Use a warm ice cream scoop to create 3–4 large spheres in a chilled bowl.
- The Finishing Touches: Drizzle the honey-lime glaze over the top of the scoops. Top with a generous pinch of fresh lime zest and a sprig of mint. Arrange fresh mango slices on the side for a beautiful contrast in texture.