Start by peeling and dicing the ripe mangoes into small chunks. Hull the fresh strawberries and slice them into half or quarters. Gather these fruits in a bowl.

In a blender, combine the diced mangoes, sliced strawberries, sugar, and water. Optionally add fresh lime juice. Blend until smooth and creamy.

Pour the blended mixture into a shallow freezer-safe container. Spread evenly and cover. Freeze for 4 to 6 hours, stirring occasionally.

Once frozen, let the sorbet sit at room temperature for 5 to 10 minutes. Scoop and serve in chilled bowls or cones.