In a blender, combine the frozen fruit, shelled pistachios, honey (or maple syrup), coconut milk, lemon juice, and vanilla extract. Blend until smooth and creamy.
Taste the mixture and adjust sweetness if necessary, adding more honey or syrup as desired.
Pour the fruit and pistachio mixture into a loaf pan or airtight container. Smooth the top with a spatula.
Cover the container tightly and freeze for at least 4 hours or until completely firm.
To prepare the yogurt cream, whisk together the coconut yogurt and a drizzle of honey in a mixing bowl until well combined.
Once the sorbet is set, scoop out portions using an ice cream scoop and serve topped with yogurt cream and a sprinkle of crushed pistachios and fresh mint leaves if using.
