Place half of the frozen mango chunks in the bowl of a food processor.

Add the juice and finely grated zest of the lime.

Start processing the mango and lime juice, gradually adding a little coconut water until you achieve a sorbet consistency.

Taste, and if desired, add a bit of caster sugar at this point.

Continue to add more frozen mango and coconut water until you reach your preferred sorbet consistency.

In tall glasses, place a few raspberries at the bottom, then spoon the mango sorbet on top.

Decorate with more fresh raspberries, shaved coconut, and garnish with fresh mint.