Prep time: 20 minutes. Chill and freeze time: 5 hours to overnight.

Gently heat the mango pulp and cream in a saucepan with the lime zest, stirring until it just comes to the boil, then turn off the heat.

Whisk the egg yolks and sugar in a bowl until smooth, and then pour over the hot mango cream, stirring continuously.

Return the mango custard to the pan and stir over a medium to low heat for 5–6 minutes until thickened – it should coat the back of a spoon (this means when you run your finger through the back of a spoon then tip it from side to side, the liquid is thick enough that it won’t run).

Let the mixture cool for 20 minutes, then stir through the lime juice. Let the custard cool to room temperature, then chill in the fridge for at least an hour before churning, following the instructions on your ice-cream machine. Add the chopped crystallised ginger about 5 minutes before the ice cream is ready.

If you don’t have an ice-cream machine, you can pour the mixture into a shallow container and pop it in the freezer. Fork it through every hour to break up the ice crystals (repeat this every hour for 4–5 hours), adding the crystallised ginger and stirring through on the final mix. Return to the freezer; when you’re ready to eat, let it sit at room temperature for 20 minutes before serving.