Place the sugar and water in a small saucepan and bring to a boil, stirring to completely dissolve the sugar. Remove from heat and allow to cool completely.
Peel the mangoes, then slice the flesh away from the pit. Puree the sliced mango in a food processor. Add the cooled sugar syrup and the lime juice and process until smooth. Pour the puree into a bowl, cover and refrigerate
several hours or until completely chilled.
Place the puree in an ice cream maker and process according to manufacturer's directions. Place the sorbet in an air tight container and freeze for several hours before serving.
