Combine sugar with 1 cup water in a small saucepan and bring to boil. Boil for 1 minute and set aside to cool.

2

Combine mango in a food processor with cooled sugar syrup and process until smooth. Pour into a large metal container and cover. Freeze for 1 hour, until mixture starts to freeze around edges. Process again and return to freezer for another 30 minutes to 1 hour, until frozen. Alternatively, churn mixture in an ice-cream maker according to manufacturer's directions.