Make a quick syrup: In a small saucepan, combine sugar and water. Warm over low heat, stirring, until the sugar dissolves. Let it cool to room temperature. This is your simple syrup.

Prep the mango: If using fresh mangoes, peel, remove the pits, and roughly chop. If using frozen, thaw slightly so your blender can handle it.

Blend until silky: Add mango, cooled simple syrup, lime juice, and a pinch of salt to a blender. For extra smoothness, add the optional corn syrup or honey. Blend until completely smooth and glossy, 30–60 seconds. Taste and adjust with more lime or sugar if needed.

Chill the base: Pour the mixture into a covered container and refrigerate until very cold, at least 2 hours. Cold base = better texture.

Churn (ice cream maker): If you have a machine, churn the chilled mixture according to the manufacturer’s instructions, 15–25 minutes, until it looks like soft-serve. Stir in the optional tablespoon of vodka or rum at the end.

No-machine method: Pour the mixture into a shallow, freezer-safe pan. Freeze 30–45 minutes, then whisk or vigorously stir to break up ice crystals. Repeat every 30 minutes for 2–3 hours until smooth and fluffy. Stir in the optional alcohol during one of the last stirs.

Final freeze: Transfer to a lidded container. Press a piece of parchment or plastic wrap directly on the surface to prevent ice crystals. Freeze 3–4 hours until scoopable.

Serve: Let the sorbet sit on the counter for 5 minutes before scooping. Garnish with fresh mango slices or a sprig of mint.