2. The next day, in a saucepan over medium-low to low heat, simmer the mango pieces with the sugar syrup (this is the syrupy mixture that forms in the bowl when you combine the mango pieces with sugar and refrigerate overnight). Cook for 5 minutes, stirring occasionally, then remove and cool.

3. Puree the mango and sugar syrup mixture in a blender or food processor. Add the lime juice and process again. Cover and chill for an hour.

4. Make a custard by scalding the milk in a 2-quart saucepan. Whisk the egg yolks and 3/4 cup sugar in a mixing bowl. Add the hot milk in a thin stream while whisking. Return the mixture to the pan and cook over medium heat, uncovered, until thick enough to coat the back of a wooden spoon, about 3 minutes. Do not let it boil. Strain into a bowl, and let cool to room temperature.

5. Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to manufactureru0027s directions. If after preparing in the ice cream maker, you find you want a firmer consistency, pack the mango ice cream in a airtight plastic container and place in the freezer for about 2 hours. Remove from freezer 15 minutes before serving.