Title: Mango ice cream
 Categories: Desserts, Ice cream, Fruits
      Yield: 6 servings
 
      1    Mango
      1 tb Lemon juice
      2 ts Cornstarch
    1/3 c  Sugar
  1 1/2 c  Half & half
      1    Egg yolk; beaten
      2 tb Light corn syrup
 
  Peel mango. Cut pulp from seed; discard seed. In blender or food
  processor fitted with metal blade, puree mango pulp with lemon juice.
  In medium saucepan, combine cornstarch and sugar. Stir in half and
  half, beaten egg yolk and corn syrup. Cook and stir over medium heat
  until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour
  into ice cream canister. Freeze in ice cream maker according to
  manufacturer's directions. Makes about 1 quart.