Line an 8½ × 4½-inch loaf pan with parchment paper, leaving a 2-inch overhang on both long sides; place in freezer.
Pulse frozen mango in bowl of a food processor until minced, about 15 (1-second) pulses.
In a small liquid measuring cup, combine honey, lemon juice, vodka, and vanilla.
Add honey mixture to mango and process until completely smooth; 4 minutes.
Pour mango sorbet into chilled loaf pan, smooth top then fold parchment paper overhang over top of sorbet.
Freeze sorbet until nearly solid but still scoopable, 4–6 hours. Alternatively, freeze until solid then, when ready to serve, remove sorbet from freezer and let sit at room temperature for 10 minutes until scoopable.
Notes
Mango sorbet will last up to 2 months in the freezer.
Nutrition
Serving: 1/6 of recipeCalories: 123kcalCarbohydrates: 26gProtein: 1gSodium: 4mgFiber: 2gSugar: 24g
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