In a food processor, pulse the mango until it resembles fine slivers. Add the maple syrup, salt, and lime juice after scraping down the sides of the processor.

Scrape down the sides of the food processor if necessary as you continue to mix until the food processor is running at a smooth pace. The creamiest consistency can be achieved if the processor is left on for at least a minute after the mango pieces have been reduced to a minimum.

Enjoy right away! For a more solid sorbet, transfer to a freezer-safe container and freeze for at least two hours, or until ready to eat. Make sure to thaw the container for about 15 minutes before using it. 

Keeps for up to two weeks in the freezer!