All-Fruit Mango Sorbet

• 2 very ripe mangoes (2 to 2 1/2 pounds total)
• 2 tablespoons unsweetened coconut flakes
• 1 small lime, quartered
• Honey for drizzling, optional

1. Peel the mangoes, cut the flesh from around the pit and cut into approximately 1/2-inch chunks (you should have about 4 cups).
2. Arrange the chunks in a single layer on a baking sheet, and loosely cover with plastic wrap.
3. Freeze the mango until hard, at least 4 hours up to overnight.
4. Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a rimmed baking sheet, and bake until lightly golden and toasted, about 4 minutes, tossing about halfway through.
5. Once the mango is completely frozen, transfer it to a food processor.
6. Add 1/4 to 1/2 cup hot water, and process the mango until completely smooth; turn the food processor off and stir with a wooden spoon or spatula as needed.
7. The finished texture should be like creamy sorbet (a few small chunks of mango are fine).
8. Scoop the sorbet into 4 serving glasses or bowls, squeeze a quarter of a lime over each, drizzle with honey if using and sprinkle with toasted coconut.

very ripe mangoes, unsweetened coconut flakes, lime, honey

Taken from www.foodnetwork.com/recipes/food-network-kitchens/all-fruit-mango-sorbet.html (may not work)