Peel and slice the mango and scrape out the pulp from the seed.
Mix cornstarch with 2 tablespoons of water.
Boil heavy cream, cornstarch mix, and sugar over medium-high heat. Stir continuously otherwise cornstarch will become lumpy.
After cream mix comes to a boil, reduce the heat to medium low, and then cook for an addition 2 minutes.
Let it cool.
Mix in mango pulp, lime juice, and lime zest to the cream mix.
Transfer the mixture into a bowl or container to freeze; the container shouldn’t be very deep. I like using a glass bowl with a lid.
After about 2 hours remove the ice cream from the freezer and mix it until its smooth, this will give it a creamy texture.
At this point you can choose to freeze the ice cream in the same bowl or freeze the ice cream in individual serving cups.
Ice cream will take 6 to 8 hours to freeze.