Place frozen mango in a food processor and pulse until you achieve small shreds.
Scrape down the sides and add the maple syrup and lime juice.
Mix again until the food processor runs smoothly, scraping down the sides as needed.
Once there are very few mango pieces visible, keep the processor running for at least 1 minute to achieve the creamiest consistency possible.
Enjoy immediately for a soft texture, or for a firmer sorbet, transfer to a sealed container and freeze for 2-3 hours. If frozen longer, thaw for about 10-15 minutes before serving.