Prep 1 hr
Cook 1 hr
Use mango that are ripe and sweet; look for fruit that is firm but not hard with a noticeably sweet fragrance.
- 2 large ripe mangoes
- 2 tablespoons fresh lime juice
- 1⁄4 cup light corn syrup
- 1⁄4 teaspoon salt
- 3⁄4 cup sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 1 cup milk
- 1 cup heavy cream
- Peel the mangos; cut away as much flesh from the pits as possible.
- Combine the cut up mangoes, lime juice, corn syrup, and salt in a food processor.
- Process mixture until completely smooth.
- Pour the puree through a strainer to remove any fibrous pieces of mango.
- You should have about 1 3/4 cups puree; set aside.
- In a mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow; beat in the cornstarch; set aside.
- Bring the milk to a simmer in a med-size saucepan.
- Slowly beat the hot milk into the egg/sugar mixture.
- Pour the entire mixture back into the pan and place over low heat.
- Stir constantly using a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the eggs will scramble).
- Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
- Allow the custard to cool slightly, then stir in the mango puree and cream.
- Cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in batches (if necessary) in your ice cream maker according to the manufacturer's directions.
- When finished, the ice cream will be soft but ready to eat.
- Or you may transfer ice cream to a freezer container and freeze several hours or until desired firmness.