Chef Suzanne Dunaway
Combine the water and sugar in a saucepan and boil for 5 minutes to make a syrup. Set aside to cool.
Peel 2 very ripe mangoes, slice the fruit, and place the slices, along with the pits, in a saucepan. Add ½ cup water and simmer for 5 minutes.
Scrape the pulp off the pits and add it to the rest of the mango. Puree the mango, let cool, then add to the syrup with the lime juice. If you like, stir in the cream. Freeze the mixture.
Take out of the freezer 10 minutes before serving to soften a little.