Combine cream, 100 g of the sugar, corn syrup, vanilla and salt in a saucepan and bring to a simmer slightly over medium heat.
Whisk egg yolks with remaining 100g sugar until light and creamy. Temper: gradually add one third of the hot cream mixture while whisking constantly.
Pour the yolk and cream mixture back into the saucepan and cook on a gentle low medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. The temperature should reach 80-82°C.
Transfer the custard into a metal bowl and cool in an ice water bath to 4°C. It is okay if it doesn’t reach 4°C – just be sure it is cooled before moving to the next step.
Once the ice cream mixture is cooled, mix in the mango puree.
Cover with cling wrap and refrigerate for a minimum of 12 hours or overnight.
The next day, you can prepare the Oreo cookie crust. Place whole Oreo cookies into a food processor or dry container of a Vitamix. Pulse until fine.
Melt butter in the microwave or on the stove top. In a mixing bowl, mix the Oreo cookie crumbs and melted butter.
Grease the bottom of a 9″ springform pan. Pour the Oreo and butter mixture to the bottom of the pan. Use a 1/4 measuring cup to pack the crumbs down tightly and evenly.
In a 350F oven, bake the Oreo cookie crust for 8 minutes. Set aside to cool.
Pour the ice cream batter into the frozen bowl of the ice cream maker. Churn according to the manufacturer’s instructions. For the KitchenAid, I got to a really nice stiff consistency after churning for 20 to 25 minutes.