Firstly freeze the ice cream freezer bowl 12 hours prior to making ice cream.
In a saucepan, add the milk and cream and 100 grams of sugar over medium to low heat and cook until the sugar is melted and the mixture is warm. Do not boil the milk-cream mixture.
Meanwhile in a separate bowl add the egg yolks and remaining 50 grams of sugar.
Whisk the egg yolks and sugar until the mixture turns thick and pale in colour.
Now slowly add one cup of warm milk-cream mixture a little at a time to the egg mixture to temper them and whisk constantly until smooth.
Pour the tempered egg back to the saucepan with the remaining milk-cream mixture and cook over low heat stirring constantly. Cook until the mixture thickens and coats the back of a wooden spoon. Do not let the Custard boil.
Remove from the heat, seive and pour it in a glass bowl. Cover with plastic wrap and refrigerate for a minimum of 3-4 hours or up to overnight.
Once the mixture is sufficiently chilled, whisk the mango puree with the chilled custard.
Place it in your ice cream machine and freeze according to the ice-cream makers instructions.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours.
Serve it with some chopped dried fruits or some tango raspberries or fresh chunks of mangoes.