Peel the mangos and cut the flesh away from the stones in cubes.
Put the diced mango into a liquidiser or food processor with the honey, lemon juice and zest and puree very finely.
Whip the cream until stiff and fold into the mango puree.
Transfer the mixture to a shallow metal dish, cover and put into the freezer for 3-5 hours.
Stir vigorously with fork when the mixture begins to freeze.
Repeat this process every 20 minutes (three or four times).
Alternatively finish off in an ice cream maker.
Take scoops of ice cream with an ice cream server and put into small bowls.
Served garnished with mango slices.