Grate the rind from the limes. Place rind, chilli, sugar and salt into a small food processor. Process until well combined. Transfer to a bowl.
Half the limes and juice two lime halves.
Slice the cheeks from each Calypso® mango. Score each portion deeply into the flesh in a cross-hatch pattern, cutting down but not through the skin. Spoon the lime juice over the mangoes, allowing the juice to run between cuts. Sprinkle 1 tsp chilli lime mixture over each.
Preheat a clean barbecue plate or chargrill on high heat. Place a piece of baking paper onto the hot barbecue plate. Working quickly, place 4 mango cheeks, cut side down onto the paper. Barbecue for 4-5 minutes until charred. Remove to a board. Repeat with remaining mango, using a fresh sheet baking paper.
Sprinkle a little more chilli lime mixture over each mango half. Serve with ice cream.