note: this ain't no sorbet, this is a seriously creamy ice cream.
Raw vegan ice cream is amazingly delicious, but it's hard to find a raw one that doesn't freeze solid when put in the freezer. One of the many great things about this ice cream is that it remains creamy and not overly frozen even after being in the freezer for a couple of days; just like real ice cream!
I used dates, but since mango is quite naturally sweet, I don't think you need them. If you want the filler, you could swap them for another fruit, like strawberries or banana or even an extra mango!
In a food processor or blender, combine the dates and water and blend/process until you get date paste. Add avocado and process until smooth. Add mango and process until smooth.
Put in an ice cream maker and follow the manufacturer's directions.
If you don't have an ice cream maker, you could try just putting it in the freezer. I only used the ice cream maker for half the required time so it was still pretty soft when I put it in the freezer and it turned out great!