Line a loaf pan with enough plastic wrap to cover the sorbet once in the pan.
Put the mango and strawberry in a food processor and pulse until finely chopped. Add the coconut milk, liquid sweetener, lime zest and juice, and ChildLife Essentials Zinc plus. Pour into the prepared loaf pan, cover with plastic wrap, and freeze for 4 hours or until firm. Can be made several days ahead and stored, covered, in the freezer.
If too hard to scoop, let soften at room temperature for a few minutes before serving.