Add the frozen mango, egg whites, honey, coconut water, lime juice, lime zest, flaky sea salt, and xanthan gum (if using) to a large food processor. Process until the mixture is completely smooth and creamy, stopping several times to scrape down the sides of the bowl with a spatula. This can take 5-8 minutes, depending on the strength of your food processor, so be patient!

If the mixture is having trouble blending, add an extra splash of coconut water, one tablespoon at a time, until it comes together. Avoid adding too much liquid, as this will make the sorbet less thick and creamy.

Enjoy immediately for a light, fluffy, soft-serve texture, or transfer to a freezer-safe container and freeze for 20–30 minutes for a firmer, scoopable consistency.

Top with fresh mango chunks, extra lime zest, and a pinch of flaky sea salt, if desired, and enjoy!