Begin by making sure your frozen mango chunks are solidly frozen, as this is crucial for achieving that creamy texture. Gather your light agave syrup and fresh lime juice.

In a high-quality food processor, add the solidly frozen mango chunks. Pulse the mango on high speed until it breaks down into small, crumbly pieces, about 30 seconds.

Incorporate the light agave syrup and fresh lime juice into the food processor with the crushed mango. Blend continuously for 2 to 3 minutes until smooth and creamy.

For a soft-serve experience, scoop it directly into bowls and enjoy! For firmer texture, transfer into a freezer-safe container and freeze for at least 4 hours.

When ready to serve, let the sorbet sit for a couple of minutes to soften slightly. Scoop into bowls and add fresh raspberries on top.