Add pineapple, mango, sugar, and lime juice to a blender and blend on high until creamy and smooth, about 2-3 minutes.

Churn mixture in an ice cream maker, according to manufacturer's instructions. Transfer sorbet to airtight container and chill in the freezer for 4-6 hours, or until firm.

Let the sorbet soften slightly before scooping. Serve and enjoy!

Note-make sure you use ripe pineapple and mangos. Keep sorbet in an airtight container in the freezer for up to 2 weeks.