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.
*This fruit puree can be made up to a day ahead. If making it this way, cover the bowl and keep refrigerated until ready to freeze. Enjoy!
Kiwi Mango Sorbet
Amount Per Serving (1 small serving)
% Daily Value*
Vitamin A 390IU8%
Vitamin C 114.3mg139%
* Percent Daily Values are based on a 2000 calorie diet.