In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar has dissolved and the mixture comes to a simmer. Remove from heat and let cool.

In a blender or food processor, puree the diced mangoes until smooth.

Add the cooled sugar syrup and lime juice to the mango puree. Blend until well combined.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-30 minutes.

Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours or until firm.

Serve the mango sorbet in chilled bowls or cones and enjoy!