In a medium saucepan over medium heat, add the water, Sure Jell, and salt. Stir frequently, until the Sure-Jell is completely dissolved, about 4-5 minutes. Remove saucepan from heat and cool for 10 minutes.
In a blender (or food processor), process the mango, sugar, corn syrup and the water mixture until smooth. Divide the liquid into two bowls. One bowl will have 1 cup of the mixture and the other will have the remaining mango mixture. Cover both of the bowls with plastic wrap.
Place the bowl with the 1 cup of mango mixture in the freezer, and the larger bowl with the remaining liquid in the refrigerator. Keep each bowl in freezer/fridge for 3-4 hours.
Remove them from the fridge and freezer.
Scrape the frozen mango mixture into the larger bowl with the chilled (refrigerator) mango base. Stir to combine.
Pour the mango mixture into an ice cream machine and churn for 18-25 minutes or until it resembles the consistency of a thick milkshake. Be sure to follow the manufacturer’s instructions on your ice cream machine.
Transfer the churned sorbet to a freezer safe container. Cover with a lid or plastic wrap and freeze for 2-3 hour or until firm. Remove from freezer, scoop, and serve!