Heat a griddle to smoking hot. Liberallly sprinkle the mangoes with icing sugar. Place flesh side down on the griddle. Meanwhile stir the lime zest and juice, the honey and the mint into the mascarpone. Turn the mangoes 180 degrees to from a criss-cross pattern. To serve place the caramelised mango pieces on a platter with a good shake of icing sugar and some mint leaves, with bowl of the cream at the side.