Mango Ice Cream

2 cups ripe mango, diced, peeled
1 1/2 cups sugar
2 tablespoons fresh lime juice
2 cups milk
5 egg yolks
1 cup whipping 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.