Begin by placing 3 cups of frozen mango chunks into a food processor. Pulse the mango for about 30 seconds until it resembles small shreds or a grainy texture.

Add ¼ cup of maple syrup and 2 tablespoons of freshly squeezed lime juice to the mango. Blend for about 1 minute until creamy and smooth.

Taste your sorbet and adjust sweetness if necessary. Serve immediately for a soft texture or freeze for 2-3 hours for a firmer consistency.

If frozen longer, thaw for 10-15 minutes before serving to make scooping easier. Garnish with fresh berries or a lime wedge if desired.

Store leftovers in an airtight container in the freezer for up to 2 weeks. Thaw before serving if needed.