2 1/4 cups Ataulfo Mango (ripe) diced and peeled
1 1/2 cups Sugar
1/4 cup Key Limes juice freshly squeezed
2 tablespoons Key Limes zest
2 cups Whole Milk
5 Egg Yolks
1 cup Whipped Cream
Combine mango, 1/2 cup of sugar and lime juice in a non-metallic bowl. Cover and refrigerate for 1 hour.
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.
Stir the mango mixture into the custard mixture. Stir in the cream. Taste for sweetness and add more sugar if desired. Freeze in an ice cream maker, following the manufacturer's instructions.