-
1
Peel and cut the mangoes. Place the mango flesh and the lime juice into a blender and puree until smooth. If you are using a more fibrous mango variety (e.g. Tommy Atkins), or if your blender is not super powerful, pass the puree through a fine sieve to remove any fibres. You should have about 2 cups of silky mango puree.
-
2
In a heavy saucepan, lightly whisk together the eggs and sugar.
-
3
Add the honey and 2 cups of the half-and-half cream.
-
4
Cook the mixture over medium-low heat stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (170 degrees F / 77 degrees C).
-
5
Remove from heat immediately and add the remaining half-and-half to stop the cooking. Place the saucepan into an ice bath to cool the custard rapidly.
-
6
When cool, whisk in the mango puree.
-
7
Cool and chill overnight in the fridge.
-
8
Pour the custard into an ice cream maker and prepare according to the manufacturer's instructions.
-
9
While the ice cream is chilling, prepare the chili sea salt. Place the sea salt and the chilis into a small food processor and blitz until the chilies are well combined with the salt.
-
10
To serve, use your favourite ice cream scooper to scoop the ice cream into a chilled serving dish. Top with a sprinkle of chili sea salt. (Note: You will have leftover chili sea salt. Store in a small jar and use for dipping fruit or for cooking.)
