If using fresh mangoes, peel, dice, and freeze them for at least 4 hours or overnight until completely frozen solid.

Add frozen mango chunks, honey, lime juice, and water to a high-powered blender or food processor. Blend on high speed until smooth and creamy.

If the mixture is too thick to blend, add water 1 tablespoon at a time until it reaches a smooth, scoopable consistency. Scrape down the sides as needed.

Taste the sorbet and add more honey for sweetness or lime juice for tartness if desired. Blend again briefly to incorporate.

For soft-serve texture, serve immediately. For firmer sorbet, transfer to a freezer-safe container and freeze for 2-4 hours.

Let the sorbet sit at room temperature for 5-10 minutes before scooping if frozen solid. Serve in chilled bowls and enjoy immediately.