Mango sorbet

Ingredients:

• 2 very ripe mangoes (1-1.3 kg total)
• 2 tablespoons unsweetened coconut flakes
• 1 small lime, cut into 4 pieces
• Honey to drizzle (optional)

Preparation:

1. Peel the mango, cut the flesh around the pit, and into approximately 1-cm chunks (you should have about 4 cups of mango). Arrange the chunks in a single layer on a baking sheet and cover loosely with plastic wrap. Freeze the mango until firm, at least 4 hours or overnight.
2. Meanwhile, preheat oven to 350°F (175°C). Spread the coconut flakes on a rimmed baking sheet and bake until lightly browned, about 4 minutes, tossing halfway through.
3. Once the mango has completely hardened in the freezer, transfer it to a food processor. Add 1/4 to 1/2 cup hot water and process until smooth; stop the processor as needed and churn the mango with a wooden spoon or spatula. The texture of the mango should be like smooth sorbet (a few small chunks are fine). Divide the sorbet into 4 glasses or cups, drizzling each serving with the juice of a quarter lime, honey, if using, and toasted coconut.