For the caramelized mango:
1Pour the sugar into a heavy medium skillet. Cook over medium heat, swirling the sugar around in the pan often, until it is dark amber. Add the diced mango. The caramel will sputter and seize up. Don’t worry. Cook, stirring, just until the caramel dissolves. Scrape the mango into a bowl, cover, and chill thoroughly.
For the ice cream:
1Process the mangoes in a food processor until you’ve made a smooth purée. Add the lime zest and juice, sugar, molasses, and salt. Process for a minute or so to dissolve the sugar. Scrape the purée out into a pitcher or bowl, whisk in the cream, cover, and refrigerate for at least 8 hours.
2Freeze the ice cream base according to the instructions for your ice cream maker. When it’s just about frozen, add the caramelized mango. Chances are the ice cream will melt some; just keep freezing it until it’s firm again. Transfer to a container with a lid, and let the ice cream cure in the freezer for at least 2 hours before serving.
Beverage pairing: Philippe Delesvaux Coteaux du Layon Clos du Pavillon Moelleux, France. The Coteaux du Layon is in France’s Loire valley and Moelleux is a designation for off-dry. Thus this sweet Chenin Blanc, full of honey and layered peach, apricot, and litchi creates a perfect context in which to put the sweet, creamy mango.