Ensure you have ripe, frozen mango chunks and strawberries ready. If using fresh fruit, slice and freeze them for at least 4 hours beforehand.

In your food processor, combine the frozen mangoes and strawberries. Add ½ cup of water or fruit juice to help with blending.

Pulse the mixture for about 30 seconds, then scrape down the sides. Continue blending until you achieve a creamy consistency.

Taste your sorbet. If sweeter sorbet is desired, gradually add honey or maple syrup, blending briefly after each addition.

Transfer the mixture into an airtight container and freeze for at least one hour.

Before serving, let it sit at room temperature for about 5 minutes for easier scooping.