Mango ice cream:
Bring mango juice, milk, cream, salt and vanilla to a boil in a saucepan.
Remove from the heat and leave to infuse.n a bowl, whisk the egg yolks and sugar until pale and thick. Bring juice, milk, vanilla to a boil.
Gradually whisk one third of the hot milk into the mixture in the bowl. Return the mixture to the saucepan.
Cook over low heat, stirring constantly with a spatula until the mixture thickens and coats the spatula. (Do not boil).
Raise the spatula out of the saucepan and hold it at an angle.It should be covered crème anglaise. With one finger, trace a horizontal line on the spatula.
You should be able to get a clean separation of the crème anglaise which does not run back together.
Strain the crème anglaise through a china cap sieve into a clean bowl which should be sitting in a second, larger bowl containing ice.
Stir the crème anglaise regularly until cool. Transfer the crème anglaise to an ice cream machine.
Churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze.