Preheat oven to 425 F. Grease a baking sheet.
In a large bowl, mix together flour, sugar, baking powder and salt.
Using a pastry blender, cut butter into flour mixture until coarse
Mix together egg and Tropical Sorbet base. Make a well in the center of
the flour mixture. Add egg mixture all at once to well, tossing with a
fork until dry ingredients are just moistened. Stir in diced mangos.
On a floured surface, knead dough until smooth, about 5 minutes. Shape
dough into an 8-inch square and cut into sixteen 2-inch squares. Place
scones 1-inch apart on the prepared baking sheet.
Bake scones until golden, 12 to 15 minutes. Transfer baking sheet to a wire rack to cool slightly.
To prepare glaze, mix together tropical sorbet base and confectioners’ sugar until smooth. Brush tops of scones with glaze.