Mango Sorbet

Step 1

Let 2 (10-ounce) bags frozen mango chunks sit at room temperature for 10 minutes to take the chill off, but do not thaw completely.

Step 2

Process the mango, 1/3 cup liquid sweetener, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt in a food processor or high-speed blender until the bottom of the mixture becomes smooth and the top remains chunky, about 1 minute. Stop, scrape down the sides, and stir. Process again until smooth and creamy, stopping to scrape down the sides as needed, 4 to 5 minutes total.

Step 3

Serve immediately for a soft-serve consistency, or transfer to an airtight container or a loaf pan, cover the surface with parchment or wax paper, and freeze until solid, 2 to 3 hours. (If using a loaf pan, wrap the entire pan in plastic wrap to prevent ice crystals from forming.)