Prepare the Mangoes: Slice the mangoes in half, remove the pit, and cut the flesh into cubes, aiming for about 2 to 3 cups. Set aside.

Combine Ingredients: In a blender, combine the mango cubes with coconut milk. Blend until smooth and creamy, about 30 to 45 seconds.

Freeze the Mixture: Transfer the mixture to a freezer-safe container and freeze for at least 12 hours until solid.

Blend in the Ninja Creami: Remove the mixture from the freezer, install it in the Ninja Creami, and select the 'Sorbet' function. Blend for about 1 to 2 minutes.

Final Blend for Creaminess: Add a tablespoon of coconut milk after the first blend, re-blend for another 30 seconds to achieve a creamy texture.

Serve or Store: Serve the sorbet in bowls or cones, garnishing with fresh mint if desired. Re-blend leftovers when ready to serve again.