In a small saucepan, combine the sugar and water and bring to a boil. Continue to let simmer until the sugar is completly dissolved and it looks syrupy - then let cool to room temp.

Place the diced mango in a food processor and add the cooled syrup, ginger, lime juice and salt. Blend until super smooth. Pour the mango puree into the ice cream maker and press start. Once it starts churning, slowly pour the heavy cream into the mixter so it combines with the mango puree. Once frozen, transfer into freezer safe containers and freeze for 2 hours.