Born from Cuba's abundance of tropical fruit, this sorbet is made by blending ripe mango with coconut milk and lime juice, then freezing it. With no rich dairy, it is light and well suited to a picnic table.
Blend the peeled mango with the coconut milk, lime juice and sugar until smooth.
Pour the mixture into a wide, shallow container and smooth the surface.
Put the container in the freezer and freeze for 4 hours, stirring with a fork occasionally.
Scrape the frozen sorbet with a fork into fluffy flakes and serve immediately.
Important: make sure the mango is fully ripe before blending, or the sorbet will turn out tart and fibrous.
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