Place the mango and kiwi cubes, sugar, corn syrup and lemon juice in a food processor or blender that has been fitted with a metal blade. Pulse to chop the fruit up, then continue to process (or blend) until the mixture is thick and smooth. If necessary, use a spatula to scrape down the sides of the blender canister or work bowl.

Pour fruit puree into freezer canister and freeze per manufacturer's instructions. Ready in about 25-30 minutes.

I recommend putting the finished sorbet in a covered container in the freezer for a couple of hours to "ripen" and firm it up.