In a pot, make a simple syrup by heating the sugar and water over medium heat for four to five minutes, until the sugar is dissolved. Stir frequently to prevent it from burning.

Stir in the orange juice and lemon juice.

Add the mangoes to a food processor fitted with the S blade and purée until

smooth. Add the purée to the pot and mix to combine.

Transfer the sorbet mixture to a container and freeze overnight, until

solid. (To cut down on the freezing time, freeze it in a container with a

wide base.)

Once frozen, cut into large chunks and add to a food processor fitted with the S blade. Blend until smooth and serve.