Mango and Chamoy Frozen Roll-Ups

To make the sorbet start peeling the mango and dicing it up, you can use also frozen mango in a bag but thawed, add the mango in the food processor, this can be made in the blender as well; then add the honey and lime juice. Put the mix in a container very well sealed and then in the freezer; this will be done in 2 hours. To make the roll up, this needs to be made in a blender, ensuring it gets blended very well, no chunks. Add the mango in the blender with the chamoy and blend. Pour it over a sheet pan with a silicon baking mat or parchment paper, spread evenly with a spatula and tap the sheet pan on a plain surface a few times to help bubbles to come out. Sprinkle some tajin all over and put it in the oven at 175 for 3 to 4 hours, or until dries up. Cut the roll up in 8 rectangles and scoop some of the sorbet on top, roll it up and you can dip it in more chamoy with lime juice and tajin.