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Cut the Habanero (wear latex gloves!) into pieces, discarding the stem and seeds. Scrape the peel from the ginger with the side of a spoon, and then chop into a few pieces. Add the Habanero, Ginger, and the ½ cup Mango Nectar into a small saucepan and bring to a simmer. Simmer gently for about 2 minutes, then remove from heat. Remove or strain out the peppers and ginger, and let cool. The nectar will reduce to about 1 ½ Tablespoons of liquid.
Peel and dice Mangoes and place in blender. Remove stems from Strawberries, and add to blender. Add 1 TBLS lime juice, and puree until smooth.
Add the cooled nectar, and 2 pinches of salt to the puree in the blender. Add in the Yogurt and the Half & Half. Blend until well mixed. Chill mixture for several hours, or overnight. (If adding Vodka, stir in just prior to freezing. The Vodka will help keep the yogurt softer for a longer time.)
Freeze following the directions for your ice cream maker.
For sauce, use the remainder of the Mango Nectar. Heat over Medium-Low heat to a simmer. Add 1 TBLS butter, 1 tsp sugar and 1 pinch salt. Simmer for about 4-5 minutes until mixture begins to thicken. Let cool.