In a small saucepan, combine sugar and water. Heat over medium heat and stir until the sugar is fully dissolved. Remove from heat and allow it to cool completely.

Prepare mango by peeling and cutting into chunks if using fresh fruit. Measure two cups.

Add mango, cooled syrup, and lemon juice into a blender. Blend until the mixture is completely smooth and creamy.

Taste the mixture and adjust sweetness or acidity if needed. Blend again briefly if making changes.

Transfer the mixture into a bowl, cover, and chill in the refrigerator for 1 to 2 hours.

Pour the chilled mixture into a shallow freezer safe container and spread evenly.

Freeze for one hour, then remove and stir well to break ice crystals.

Repeat stirring every hour for about 3 to 4 hours for a smoother texture.

Allow the sorbet to freeze fully until firm but scoopable.

Let sit at room temperature for a few minutes before scooping and serving.