Pour in the maple syrup, lime juice, coconut milk, and sea salt.

Blend the mixture slowly at first, then increase speed until the mango begins breaking down into a thick frozen puree.

Stop occasionally to scrape down the sides with a spatula so everything blends evenly.

Continue blending until the texture becomes silky, creamy, and scoopable with no icy chunks remaining.

Stir in the lime zest for extra brightness and aroma.

Taste the sorbet and adjust sweetness or citrus if needed.

Scoop immediately into chilled serving bowls for the softest texture.

Garnish with fresh mint leaves and extra lime zest before serving.

For a firmer sorbet texture, freeze for 20–30 minutes before scooping.