Peel and pit the mangoes, then cut the flesh into cubes. Hull the strawberries. Ensure all fruit is fresh and ripe for the best flavor.

Combine the cubed mangoes, hulled strawberries, agave nectar, and lime juice in a high-speed blender. Blend until completely smooth. If the mixture is too thick to blend, add 1-2 tablespoons of water at a time until it reaches a pourable consistency, but be careful not to add too much as it will affect the texture.

Taste the sorbet mixture and adjust sweetness with more agave nectar or tartness with a little extra lime juice, if desired.

Pour the mixture into your ice cream maker's frozen bowl and churn according to the manufacturer's instructions, typically 20-25 minutes, until the sorbet is thick and has the consistency of soft-serve ice cream. For best results, ensure your ice cream maker bowl has been frozen for at least 24 hours.

Transfer the churned sorbet to an airtight freezer-safe container. Freeze for at least 2-4 hours to allow it to firm up to a scoopable consistency. If it becomes too hard, let it soften at room temperature for 5-10 minutes before serving.

If you don't have an ice cream maker, pour the blended mixture directly into a shallow freezer-safe container. Freeze for 30-45 minutes, then remove and stir vigorously with a fork or spatula to break up ice crystals. Repeat this process every 30-45 minutes for 2-3 hours, or until fully frozen and slushy. This method helps prevent a solid block of ice.

Scoop and serve your refreshing Mango Strawberry Sorbet immediately. Garnish with fresh mint leaves or a slice of lime, if desired.