Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.
Dan's Tip: For an extra zap of sweetness, add half teaspoon of maple syrup along with the corn syrup. Well worth it!
It seems like this woman can do it all. I logged onto her lifestyle blog goop.com recently, only to find Gwyneth doing a cooking segment making roast chicken. Wasn't she preaching the virtues of a strict macrobiotic diet just a few years ago? Personally, I could never stick to a diet of just brown rice, tofu and nuts. Hats off to her for finally joining the rest of us common, meat-eating folks.
