Puree the mango flesh in a food processor with the lime juice and caster sugar until smooth.

In a separate bowl, using a whisk beat the egg yolks and icing sugar until the mixture is pale and thickened. Add mango mixture and gently fold the mango and yolk mixture together.

In a new bowl whip the cream with a whisk until soft peaks form and then gently fold the mango mixture into the cream using a metal spoon.

Pour the mango mixture into 4 freezer proof serving glasses and freeze until firm, about 4-6 hours.