Mango Passion Fruit Sorbet

1.In a blender, combine the diced mangoes, passion fruit pulp, coconut milk, granulated sugar, lime juice, and sea salt.

2.Blend on high speed until the mixture is completely smooth and creamy, about 1-2 minutes. If needed, stop and scrape down the sides to ensure everything is well incorporated.

3.Taste the mixture and adjust sweetness if necessary by adding more sugar, blending again if you do.

4.Pour the sorbet mixture into a shallow dish or a large bowl. Cover with plastic wrap or a lid and place in the freezer.

5.Freeze for about 1 hour, or until the mixture is firm but still scoopable. Stir the mixture every 20 minutes to break up any ice crystals and ensure a smooth texture.

6.Once the sorbet is ready, scoop it into bowls or cones and serve immediately. Garnish with fresh mint leaves or additional passion fruit pulp if desired.