The only difficult thing about this recipe is getting the consistency right. If it's placed in the freezer after it's made and gets too cold, your taste buds get a little numb and can't detect the flavors as well. You really want to aim for a soft serve consistency so you can fully experience the flavors. Additionally, I've found that it gets rock hard if stored in the freezer, and that's no fun to try to serve!
The mango slurry itself can be made ahead of time and kept in the fridge until you are ready to put it in the ice cream maker. The bowl of the ice cream maker should be placed in the freezer the night before you need it.
4 to 5 ripe mangos
1 can of full fat coconut milk
juice and zest of 1 or 2 limes
Place the juice, zest, coconut milk, and most of the mangos in a blender or food processor. You may have to process in two batches depending on the size of your appliance. I have a dying blender so I had to coax it a little bit to get everything to blend smooth. Blend all ingredients until you reach a smooth consistency and place in a large storage container in the fridge until you are ready to make your sorbet. It should reach a pudding-like consistency in the fridge and is quite yummy this way too.
10 to 15 minutes before you are ready to serve, place the desired amount of cold-from-the-fridge sorbet in your frozen ice cream maker bowl and process per the manufacturer instructions. For the model I have I just put the paddle in, put the lid on and turn it on for 15 minutes or so. When the sorbet has reached a soft-serve consistency, it's ready to serve. This is especially delicious with some fresh blueberries!