Make the mango sorbet base

• Blend the mango with the Tajín, honey and lime juice until completely smooth.
• Taste and adjust with a little more honey or lime if needed.

Cook the honey lime curd

• Whisk the egg yolks, sugar, lime zest and lime juice in a bowl.
• Cook over a gentle heat, whisking constantly, until thickened.
• Off the heat, whisk in the cold butter and salt until glossy, then cool completely.

Churn the sorbet

• Chill the mango base thoroughly, then churn in an ice cream machine until thick and scoopable.

Swirl and freeze

• Layer the sorbet in a container with spoonfuls of the lime curd and chamoy.
• Swirl gently with a knife, then freeze until firm.

Serve

• Scoop and finish with a sprinkle of Tajín.