Preparation

• 1.

  In a blender, add the diced mangoes, coconut milk, sugar, lime juice, salt, and vanilla extract.

• 2.

  Blend until smooth and creamy. Taste and adjust sweetness if necessary.

• 3.

  Pour the mixture into a bowl and stir in the toasted shredded coconut.

• 4.

  Cover and chill the mixture in the refrigerator for about 1 hour to enhance flavors.

• 5.

  Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

• 6.

  Transfer the sorbet to a lidded container and freeze for at least 4 hours to firm up.

• 7.

  Before serving, let it sit at room temperature for a few minutes for easier scooping.