In a large bowl, mix everything together and let it chill for a couple hours.
Once chilled, freeze mixture in your ice cream maker according to the manufacturer’s instructions. (Or use one of the no-maker methods listed in the author's book, Just Making Ice Cream).
When the sherbet is done, quickly scoop it into a container or bowl. Serve right away or let it firm up in the freezer for a couple hours before serving.
Tips: Fresh mango is the best, but frozen is fine too!
Extras: If you are looking for some crunch, chopped macadamias are fantastic with this!
Note from Kresha: A couple of times when I've made this I've been out of the dried cranberries, so I've substituted an equal amount of fresh or frozen cranberries, which still tastes sublime, although it doesn't give the same distinct pop of tart flavor in the midst of the sweet ice cream.
Cranberry Mango Sherbet from https://nourishingjoy.com/mango-cranberry-sherbet/