SIMPLE SYRUP: combine the 1 cup white sugar and 1 cup water in a small pot over medium high heat. Heat and stir until completely smooth. Remove from the heat and set aside to cool.
BLEND: peel the mangoes. Cut the halves from the pit and coarsely chop each halve. The mangoes should be very ripe and easy to quickly coarsely chop. Add to a blender along with the 1 tablespoons lemon juice, 2 tablespoons corn syrup, and 1/8 teaspoon fine sea salt. Start with adding just 1 cup of the prepared simple syrup to the blender (or add less if you're worried about sweetness; it really depends on how sweet the mangoes are, but sorbet should be sweet!) Blend until smooth. Taste and decide if you'd like more simple syrup. Blend again if you decide to add more. Cover mix and chill in the fridge for 1-2 hours or until chilled.
ICE CREAM MAKER: Pour mixture into and freeze in an ice cream maker according to manufacturer's directions. It took about 30 minutes in my ice cream maker to reach a perfect sorbet consistency.
ENJOY: Enjoy immediately out of the machine topped with some sweetened coconut flakes if desired.
If you want it for later, transfer to an airtight container and freeze in the freezer. Also, freeze any leftovers.
The cook time refers to the freezing time in an ice cream maker.