In a medium heavy-bottom saucepan, combine the milk, cream and 1 tablespoon of
the sugar. Bring just to a scald.
Meanwhile, put the remaining sugar (3/4 cup plus 3 tablespoons) and the egg yolks
in a large bowl and whisk just to blend.
While gently whisking the yolks, drizzle
the hot cream mixture into them so that they are gradually warmed up.
mixture to the saucepan and set over medium-low heat. Cook, stirring with a wooden
spoon (making sure that you are constantly scraping the spoon across the bottom
of the pan), until the custard has thickened slightly and coats the back of the
Strain the custard through a fine sieve into a bowl and nestle it in a larger
bowl of ice. Cool, stirring occasionally.
Meanwhile, puree the mangoes in a food processor fitted with the metal blade.
Whisk the mango puree into the cooled custard.
Transfer to an ice cream maker and
freeze according to the manufacturer's instructions.
Transfer to a storage container and freeze until firm.