Peel mangoes and cut into chunks. Cut up the apricots (no need to peel). Place all the fruit in a food processor or blender. Add sugar and lime juice. Blend until smooth.
Spread the puree into a 13×9 ” baking pan. Place in the freezer for about an hour, until frozen.
Scrape out of pan using an ice cream scoop. Serve as you would ice cream. Garnish with mint if desired.
This recipe was inspired by granitas, a wonderfully easy and delicious alternative to ice cream and sorbets. The mango and powdered sugar lend it a smooth texture. My son gives it 9 thumbs up!