Combine all ingredients in a food processor and blend until mostly smooth.
Transfer to a loaf pan and spread evenly with a spatula. Cover and freeze for 2-4 hours. Scoop into bowls and serve right away. If freezing longer, thaw for 15-20 minute at room temperature until sorbet can be scooped.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/refreshing-mango-vanilla-sorbet/