Add the frozen mango, honey, lemon juice, ginger, and corn syrup to a high-powered blender or food processor.

Blend until thick and smooth, stopping to scrape down the sides as needed.

Enjoy immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 2–4 hours for a firmer, scoopable sorbet.

If frozen overnight, let the sorbet sit at room temperature for 10–15 minutes before scooping.