Let the frozen raspberries and mango soften separately on the counter for 30 minutes. (Alternatively, thaw the frozen fruit slightly in a large microwave-safe bowl on Defrost for 5 minutes.) The raspberries can be totally defrosted but the mango chunks should still be cold, yet softened enough you can pierce them easily with a sharp knife.

Place the defrosted raspberries in a blender and pulse until smooth. Transfer the raspberry puree to a fine mesh sieve placed over a bowl. Using the back of a ladle or large spoon, press the puree through the sieve to remove any seeds. Discard the seeds and return the strained raspberry puree to the blender.

Add the mango and alcohol. Blend on High until smooth, stopping the motor to scrape down the sides of the container, about 3 to 4 minutes.

Pour the sorbet into a freezer-safe container. Place a piece of plastic wrap directly on the surface to prevent ice from forming. Freeze until firm, at least 4 hours or overnight. Serve. Return any uneaten sorbet to the freezer immediately.