First, prepare the simple syrup.
In a small saucepan, combine the water and granulated sugar.
Cook over medium heat, stirring occasionally, until the sugar has completely dissolved.
Remove from heat and set aside to cool completely.
In a high-speed blender, combine the cubed mangoes, lime juice, grated ginger, lime zest, the cooled simple syrup, and the optional chopped chili.
Blend on high until the mixture is completely smooth and silky. For the best texture, pour the mixture into a bowl, cover, and chill in the refrigerator for at least 4 hours, or overnight.
Pour the chilled sorbet base into your ice cream maker and churn according to the manufacturer's until it reaches a soft-serve consistency.
Transfer the churned sorbet to a freezer-safe, airtight container.
Freeze for at least 2-3 hours to firm up before serving.
Don't skip chilling the sorbet base! A thoroughly cold mixture churns faster and results in a smoother, less icy texture.
