1. In a small pot, over medium heat, bring the milk, 1/2 cup of the heavy cream and the honey to the point where small bubbles are forming around the edges.

2. Place the flour and salt in another small, heavy pot. With a small wire whisk break up any clumps there may be. When the milk mixture is ready, pour a small amount into the flour, whisking aggressively until a smooth paste has formed. Add a little more as needed, and when there are no lumps left, continue to whisk and add the rest of the milk.

3. Cook the mixture over medium-low heat, stirring continuously from the bottom with a rubber spatula, for about 5 minutes. If the mixture hasn’t come to a boil, turn the heat up slightly and allow bubbles to break around the edges. The mixture should be fairly thick. Remove from the heat.

4. Whisk the egg yolks lightly and pour a ladle of the hot milk mixture into the yolks, stirring constantly with a small whisk. Add another ladle of hot milk, continuing to whisk. The egg mixture should now be relatively hot. Pour it into the pot with the milk, whisking to combine.

5. Return to medium heat and, still stirring with the whisk, bring back to the point where there are bubbles breaking around the rim. Cook for 1 to 2 minutes, stirring with the whisk, or until the mixture is thick.

6. Remove to a cool bowl and continue to whisk until the cream is room temperature, about 10 minutes. This can also be done in an electric mixer. (Makes 2 cups.)

7. Place 1 cup of the cream in the pie shell. Spread to create an even layer of cream, which should be thick enough to support the mango slices but still let them sink in slightly. (If it's not, refrigerate briefly.) Top the layer of cream with a layer of mango slices. Repeat with remaining cream and mango slices, reserving 8 of the nicest slices for the top of the pie. (On a hot day, you may need to refrigerate the pie between layers.) Top with whipped cream and garnish with the remaining mango slices.