1/2 plus 1/4 cup granulated sugar

2 cups fresh mango pieces

2 tablespoons fresh lime juice

2 eggs

1/2 cup coconut milk

2 1/2 cups half and half

2 - 3 tablespoons of toasted coconut as garnish, optional

Handful of mint sprigs as garnish, optional

1. Cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup sugar with the mango pieces. Cover and refrigerate for at least 1 hour.
2. Puree the mango and the sugar syrup. Add the lime juice and puree again. Add the remaining 1/4 cup sugar and puree one more time.
3. Whisk together the egg with remaining 1/4 cup sugar.
4. Warm the milk and cream over low heat. Add 1/2 cup into the egg and sugar mixture, whisking. Continue adding cream, 1/2 and then 1/4 cup at a time, whisking all the while.
5. Add the egg and cream back into the warming milk/cream mixture. Turn up the heat as needed and whisk for about 8 - 10 minutes, until just beginning to thicken and the cream lightly coats the back of a wooden spoon.
6. Strain into a bowl. Cool. (Place the bowl in another bowl of cold water to cool quickly).
7. Stir in the pureed mango. Freeze in an ice cream maker according to manufacturers instructions. Garnish with the toasted coconut and mint sprigs if desired.

2 ripe mangoes

1 orange

1 lime

1 cup sugar

½ cup cream (whipped)

Peel and slice the mangoes. (throw out the seed in the middle after scraping off the fruit)

Juice the orange and lime using a juicer.

Blend the mango using a food processor (or blender) until you make a puree.

Add the orange juice, lime juice and sugar.

Pour into a metal or plastic bowl and fold in the cream.

Put in the freezer for 45 minutes.

Remove from the freezer and whisk until smooth, this will give it a creamy texture, then return back to the freezer and whisk again after 20 minutes.

Store in an ice cream container in the freezer or you can put it in an ice cube tray.

Spread a small amount of whipped cream on top to serve.