Add chopped mango and sugar together in a container with a lid. Stir the sugar and mango together and refrigerate for at least half an hour making sure to stir every 10 minutes.

Sweet Cream Base: Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in in the cream and milk and whisk to blend.

Add the cream base to your ice cream maker. While the ice cream maker is starting up, finely dice your jalapeno. Saute the jalapeno on a dry nonstick frying pan. This process opens up the heat and will help bring out the flavor in the ice cream process. Saute for only about 20 - 30 seconds.

Add the mango, chocolate chips and jalapeno when there is about 5 minutes left of the ice cream process, making sure to follow your ice cream makers instructions.