Take sugar in a pan, add water to it and heat it up.
Boil until sugar dissolves completely.
Then switch off and set aside to cool.
Take mango flesh in a blender and puree it. Measure and keep aside.
To the cooled sugar syrup add mango puree and lemon juice.
Whisk it well. Now transfer this to a freezer safe box.
After an hour or 2,using a fork break the crystals formed.
Do this every 2 hrs. Or you can take this in a mixer jar and run it once.
Then again freeze the mixture.
Repeat this for 4 times at least. I did with fork for 2 times and blended for 2 times.
The more you blend the creamier and softer the sorbet.
Transfer to a freezer safe box and freeze for at least 6-8 hrs. I kept it overnight.
Scoop and serve Mango Sorbet immediately.