Dissolve the sugar in the water in a saucepan on the stove. Meanwhile, blend the pineapple and mango until smooth. Add the fruit to the sugar-water mixture and stir together. Bring to a boil and then pour the entire thing into an ice cream maker and run according to the manufacturer's directions. Freeze for several hours or overnight to get a hard consistency.
Recipe by Honeybear Lane at https://www.honeybearlane.com/2015/08/pineapple-mango-sorbet.html