Begin by gathering your ingredients: frozen mango, fresh lime juice, lime zest, coconut milk, maple syrup, and chili spice. In a high-speed blender, combine all these elements and blend on high for about 1-2 minutes, until smooth and creamy.

Ensure the consistency is smooth. If using a high-speed blender, use the tamper tool to guide the mixture. If using a food processor, occasionally scrape down the sides, blending for an additional minute.

While blending, prepare your freezing container by placing a metal loaf pan in the freezer for about 10 minutes.

Once smooth, remove the loaf pan from the freezer and pour the sorbet mixture into it. Cover tightly with aluminum foil.

Place the loaf pan in the freezer for at least 4 hours, or until firm. For best results, freeze overnight.

Let the sorbet sit at room temperature for 5-10 minutes before serving to soften. Serve in chilled bowls, garnished with chili lime seasoning or fresh mint if desired.