In a high-speed blender or food processor, combine the frozen mango, lime zest, lime juice, full-fat coconut milk, maple syrup, and chili spice. Blend on high speed for about 2-3 minutes until the mixture is completely smooth and creamy.

While blending, prepare your metal loaf pan by placing it in the freezer for about 15 minutes.

Once your mixture is blended to a creamy perfection, carefully pour it into the chilled metal loaf pan. Use a spatula to spread the sorbet mixture evenly throughout the pan.

Next, cover the loaf pan tightly with aluminum foil to prevent ice crystals from forming. Place it in the freezer and let it freeze for at least 4 hours or until the sorbet is completely firm.

Once the sorbet is firm, remove the pan from the freezer. Allow it to sit at room temperature for about 5 minutes to soften slightly for easier scooping.