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Peel the mangoes and remove the flesh from the pit.
Chop the mango flesh into small chunks for easier freezing.
Spread the mango chunks in a single layer on a baking tray lined with parchment paper.
Freeze for at least 4-6 hours or until completely solid.
Transfer the frozen mango chunks to a food processor.
Add the honey and blend on high speed, scraping down the sides as needed, until the mixture is smooth and creamy.
Enjoy immediately as a soft-serve sorbet, or transfer to an airtight container and freeze for 1-2 hours for a firmer texture.