Combine water and granulated sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let it cool completely to room temperature. This can be made ahead of time and refrigerated.

If using fresh mangoes, peel and dice them. If using frozen mangoes, allow them to thaw slightly for easier blending.

In a blender or food processor, combine the diced mangoes, the cooled simple syrup, fresh lime juice, light corn syrup (if using), and a pinch of salt (if using). Blend until completely smooth. Make sure there are no lumps.

For an exceptionally smooth sorbet, pass the mango mixture through a fine-mesh sieve to remove any fibrous bits. This step is optional but highly recommended.

Cover the mango mixture and refrigerate for at least 2 hours, or until thoroughly chilled. A well-chilled base is crucial for achieving the best sorbet texture during churning.

Once the mixture is well-chilled, pour it into your ice cream maker's frozen bowl. Churn according to the manufacturer's instructions, typically for 20-30 minutes, until the sorbet has thickened to the consistency of soft-serve ice cream.

Transfer the churned sorbet to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming. Cover tightly with a lid.

Freeze for at least 3-4 hours, or until firm enough to scoop. For best results, freeze overnight.

Before serving, let the sorbet sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Enjoy!