Prep the mango. If using fresh mango, peel and cube. If using frozen, let it sit out for 10–15 minutes until slightly softened. Ripe mangoes should smell fragrant and give a little when pressed.

Blend the base. Add mango, lime juice, vanilla, and salt to a blender or food processor. Start blending and add water a tablespoon at a time until the mixture turns smooth, like a thick smoothie.

Taste and adjust. Check sweetness and tang. If it tastes a little flat, add a pinch more salt. If it needs brightness, add 1 more teaspoon of lime. The flavor should feel slightly sweeter and more intense than you want in the final scoop—cold dulls sweetness.

Optional: Add vodka. Blend in the vodka for 5 seconds. This won’t make it boozy; it helps keep the sorbet scoopable.

Chill the mixture. Pour the puree into a covered container and refrigerate 1–2 hours, until very cold. This improves texture and speeds freezing.

Churn (ice cream maker method). Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s directions, 15–25 minutes, until it looks like soft-serve.

Or freeze without a machine. Spread the mixture in a shallow, freezer-safe dish. Freeze for 2–3 hours, stirring with a fork every 30–45 minutes to break up ice crystals. When it’s thick and almost firm, transfer to a lidded container and freeze 1 more hour.

Freeze to set. Once the sorbet reaches a scoopable consistency, move it to a sealed container and freeze 2–4 hours for a firm set.

Serve. Let the container sit at room temperature for 5–10 minutes, then scoop. Garnish with lime zest, fresh mint, or a sprinkle of toasted coconut if you like.