Use a paring knife to peel away mango skins. Cut away flesh but avoid cutting too deep near the fibrous seeds. Using a blender or immersion blender, puree until smooth. Season to taste with with lime, salt and sugar, if needed. Pour into a container, seal and refrigerate until very cold.

Follow the directions of your ice cream maker to churn sorbet. Two minutes before the finish, pour in tequila and continue to churn. Serve immediately in Tajín-rimmed glasses or freeze in an air-tight container to serve later. Makes about 1.5 quarts.