Make the simple syrup: In a small saucepan over medium heat, combine sugar and water. Stir until sugar fully dissolves, about 3-5 minutes. Do not boil. Remove from heat and cool completely.

While syrup cools, puree the cubed mango in a blender or food processor until completely smooth.

In a large bowl, whisk together the cooled syrup, mango puree, lime zest, lime juice, salt, and chili powder. Taste and adjust chili or lime if desired.

Pour the mixture into a shallow, freezer-safe container. Cover the surface directly with plastic wrap. Freeze for 1 hour.

After 1 hour, remove from freezer. Use a fork or whisk to vigorously stir the mixture, breaking up any frozen edges. Return to freezer for 30-45 minutes.

Remove and whisk thoroughly once more. Cover container securely and freeze until completely firm, at least 4-6 hours or overnight.

Before serving, let sorbet soften in the refrigerator for 10 minutes for easy scooping. Garnish with a dusting of chili powder and mint or lime.