Step 1

Add the diced mango to the pint container and use something heavy to press it down, expelling some of the juice. I like to use a metal ladle or metal measuring cup. Smashing the mango helps compact it into a homogenous mixture.

Step 2

Add the coconut milk. There should be no mango pieces sticking out, it should be flat on top.

Step 3

Place the pint in the freezer and freeze for 24 hours so it is fully solid. Make sure you place it on a level surface in your freezer. I prefer to freeze with lid off as I find it helps prevent the 'hump' in the middle. After freezing, if there are any mango pieces sticking out of the top, preventing it from being flat on top, you can use the back of a metal spoon to shave it off.

Step 4

Insert into the outer bowl, add the lid, and lock into position. Blend on 'Sorbet'.

Step 5

It will likely look crumbly after the first spin. Add a splash of coconut milk (1-2 tablespoons) and press re-spin to spin on 'sorbet' one more time. It should be creamy after the second spin.

Step 6

At this point you can add mix-ins or eat right away.