Puree the flesh of the mango and the mint together in a blender or food processor. The mango should be smooth while there will be flecks of the mint still visible. Keep aside.

Chill the cream, bowl and whisk or beaters in the freezer for 15 minutes. Then add two tablespoons of sugar and beat until soft peaks form. Keep refrigerated until you need it.

In a metal bowl, measure out the remaining two tablespoons of sugar and the yolks. Place this bowl over a saucepan with an inch of water in it. The bowl should fit snugly in the saucepan without it's bottom touching the water. Place over low heat and start whisking the yolks and sugar.The water in the saucepan should be simmering .

Once the sugar dissolves , take off heat and keep beating until the mixture is pale and looks mousselike.

Once the bowl is cool , mix in the mango mint puree and vanilla.

Fold in the whipped cream gently in two or three additions. Once the colour is smooth throughout , you are ready to freeze it.

Line any tin with plastic wrap or parchment so that the edges are long enough on two sides to pull out later. Or just freeze in any container with lid if you are scooping it out.

Chill for 4 to 6 hours.

Slice or scoop and serve immediately !