Steam the chopped raw mangoes with a splash of water until they are soft and translucent. Let them cool completely.
In a high-speed blender, combine the softened mango, fresh mint leaves, sweetener, black salt, cumin powder, and lemon juice. Blend until completely smooth.
If you want an ultra-fine texture, pass the puree through a fine-mesh sieve.
Pour the mixture into a shallow metal tray. Cover with foil and freeze for about 3–4 hours until it’s semi-solid.
Remove the semi-frozen mixture and blend it one more time or whisk it vigorously. This breaks up large ice crystals, giving you that soft, scoop able sorbet texture.
Pour back into the container and freeze until firm (usually another 4–6 hours).
Use a warm scoop to create clean rounds. Garnish with mint sprigs, cherries and raw mango leaf
