Step 1

To a food processor, add the frozen mango and pulse until broken up into very small pieces. Add the agave syrup and lime juice and process until smooth, stopping to scrape down the sides and bottom of the bowl, 2 to 3 minutes.

Step 2

Enjoy immediately. Or, if you like a firmer texture, transfer the mixture to a loaf pan or a freezer-safe container, cover, and freeze for 4 hours.

Step 3

Serve with raspberries, if you like. The sorbet will keep in the freezer for up to 1 month.