| 1 | Peel mango. |
| 2 | Cut pulp from seed; discard seed. |
| 3 | In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. |
| 4 | In medium saucepan, combine cornstarch and sugar. |
| 5 | Stir in half and half, beaten egg yolk and corn syrup. |
| 6 | Cook and stir over medium heat until bubbly; cook 1 minute longer. |
| 7 | Cool. |
| 8 | Stir in pureed mango. |
| 9 | Pour into ice cream canister. |
| 10 | Freeze in ice cream maker according to manufacturer"s directions. |
| 11 | Makes about 1 quart. |
| 12 | Per serving: 131 calories - 2 g. |
| 13 | Protein - 19 g. |
| 14 | Carb. |
| 15 | - 6 g. |
| 16 | Fat ~ 43 mg. |
| 17 | Chol. |
| 18 | - 56 mg. calcium |
