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1
Place 1 mango in a blender or bowl of a food processor and puree until smooth.
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2
Finely chop the remaining mango.
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3
Transfer the puree and the diced mango to separate bowls (you should have about 1/3 cup of each).
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4
Have ready a fine-mesh strainer set over a bowl by the stove.
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5
In a medium saucepan over medium-low heat, combine the cream, milk, and 1/3 cup of the sugar.
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6
Bring the mixture to a simmer.
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7
Whisk the remaining 1/3 cup sugar with the egg yolks in a large, heatproof bowl until light and lemon-colored.
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8
Whisking constantly, slowly pour about a quarter of the hot cream mixture into the eggs to temper.
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9
Continuing to whisk, slowly pour in the remaining cream mixture, then transfer the custard back to the saucepan and place over low heat.
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10
Cook, stirring constantly, over low heat, until the custard is thick enough to coat the back of a spoon, about 10 minutes.
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11
Do not let it boil or the custard will curdle.
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12
Strain and let cool, stirring occasionally.
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13
Cover and refrigerate until cold, at least 3 hours.
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14
Whisk the mango puree into the chilled custard and freeze in an electric ice cream maker following the manufacturers instructions.
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15
Fold in the chopped mangoes, transfer to an airtight container and freeze until firm.
