Categories: Ice cream, Fruits 
      Yield: 6 servings 
  
      1    Mango                           1 1/2 c  Half & half 
      1 tb Lemon juice                         1    Egg yolk; beaten 
      2 ts Cornstarch                          2 tb Light corn syrup 
    1/3 c  Sugar                           
  
  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.