Step 1

Combine the mango, ginger, lime and 1/4 cup coconut milk in a food processor or high-speed blender. Purée until smooth, pausing as needed to scrape down the sides. The mixture will go from chunks to a crumbly texture to smooth. If needed, add in extra coconut milk to help the mixture blend.

Step 2

Serve. Scoop and serve immediately. Or transfer the sorbet to a food storage container,* cover and freeze for up to 3 months.