Peel the mango and cut into cubes. Put the mango cubes on a plate and cover them tightly with plastic wrap. Freeze the fruit pieces until they are firm; the minimum time is 4 hours. Mix honey, coconut milk and salt in a bowl. Purée the frozen mango cubes and the honey mixture using the bamix® hand blender with multi-purpose blade. Serve immediately. The sorbet can be kept in the freezer for up to one week.
