Sorbet with just blended fruit?

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The original was posted on /r/icecreamery by /u/savaj_kr on 2023-06-22 19:08:57+00:00.

I’m trying to create some low (or no) sugar or sweetener added sorbet. I’ve been looking at recipes and they all say sugar is needed to lower the freezing point, so it doesn’t freeze rock hard.

Why not just blend fruit and dump it in the ice cream maker (compressor) as is, then freeze? I’ve tried it with mango, and it the purée was quite thick, but has a surprisingly soft texture after freezing - not rock hard at all. Was this just a fluke because the purée was so thick?

Thanks!