In a small saucepan, combine the sugar and water. Heat over medium, stirring until the sugar completely dissolves to create a simple syrup. Let cool completely.

Place the mango chunks, strawberries, cooled simple syrup, lemon juice, and sea salt into a high-speed blender or food processor.

Blend on high for 1-2 minutes until completely smooth and puréed.

Optional: Pass the mixture through a fine-mesh sieve to remove strawberry seeds and mango fibers for an ultra-smooth texture.

Cover the purée and refrigerate for at least 2 hours until thoroughly chilled.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's directions (usually 20-25 minutes).

Transfer the churned sorbet to an airtight container. Press plastic wrap directly onto the surface and freeze for 3-4 hours until firm.

If you don't have an ice cream maker, pour the blended mixture into a shallow dish, freeze, and vigorously scrape with a fork every 45 minutes until frozen and fluffy.

Let the sorbet sit at room temperature for 5-10 minutes before scooping. Serve garnished with fresh fruit.