Ingredients:
1/2 cup mango puree (put mango in food processor, whir...)
1 cup heavy cream (I subbed some with milk)
6 Tbl whole milk (I used skim)
7 Tblsp. sugar
pinch of salt
3 large egg yolks
orange zest (meyer lemon) or lemon oil

Directions:
Mix mango and 1/2 the cream, set aside.

Warm milk, sugar, salt, remaining cream in saucepan, whisk the yolks in nearby bowl. Add a bit of warm milk to eggs to temper, whisk eggs into warm milk, heat until custard coats the back of a spoon. Stir custard into remaining cream/mango mix, add zest.

Chill and put in ice cream freezer.