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“Use mango that are ripe and sweet; look for fruit that is firm but not hard with a noticeably sweet fragrance.”
6 cups

Ingredients Nutrition


  1. Peel the mangos; cut away as much flesh from the pits as possible.
  2. Combine the cut up mangoes, lime juice, corn syrup, and salt in a food processor.
  3. Process mixture until completely smooth.
  4. Pour the puree through a strainer to remove any fibrous pieces of mango.
  5. You should have about 1 3/4 cups puree; set aside.
  6. In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; beat in the cornstarch; set aside.
  7. Bring the milk to a simmer in a med-size saucepan.
  8. Slowly beat the hot milk into the egg/sugar mixture.
  9. Pour the entire mixture back into the pan and place over low heat.
  10. Stir constantly using a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the eggs will scramble).
  11. Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
  12. Allow the custard to cool slightly, then stir in the mango puree and cream.
  13. Cover and refrigerate until cold or overnight.
  14. Stir the chilled custard; freeze in batches (if necessary) in your ice cream maker according to the manufacturer's directions.
  15. When finished, the ice cream will be soft but ready to eat.
  16. Or you may transfer ice cream to a freezer container and freeze several hours or until desired firmness.

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