Blend the ingredients together. Push through a sieve in to an ice cream maker and process until frozen. Place in freezer for 1-2 hours. Makes about 1 qt.
Mix in food processor until mixture holds together. Crumble on a baking sheet; bake at 325 degrees F 8-10 minutes.
Whip until fluffy.
Wrap spiralized mango around pastry tube. Bake at 325 degrees F until crisp.
Form the sorbet into an egg-like (quenelle) shape and place off center on a chilled plate. Scatter Graham Cracker Crumbles on plate, top with Cheesecake Dots and garnish with spiralized skin and more Crumbles.
Recipe by Chef Mikel Anthony, Chef’s Roll, for National Mango Board