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Five Ingredient Mango Ice Cream

Prep time 1 hr, 30 mins
Cook time 1 hr

6 servings

The recipe comes to us from Makobi Scribe.


  • 2 large mangoes, peeled, pitted and diced
  • 5 egg yolks
  • 1 cup DairyPure milk
  • 1 cup evaporated milk
  • 1 1/2 cups sugar, divided

How to Make It

  1. Combine mango and 3/4 cups sugar in a glass bowl. Refrigerate covered for an hour.
    Separate the yolk from the egg whites.
    Set the egg whites aside for later use.
    Combine DairyPure and evaporated milk and heat in a saucepan on medium-low until the milk is
    slightly scalded. Make sure to use a high temperature spoon so you don't get melted plastic in your milk.
    Place 3/4 cups sugar in a mixing bowl.
    Pour the scalded milk mixture onto the sugar.
    Add 5 egg yolks to the mix, stirring after each yolk.
    Pour in a saucepan and cook over medium-high heat.
    Thickened when the mixture will coat a spoon.
    Remove from heat.
    Refrigerate for an hour, stirring twice.
    Combine with mango/sugar.
    Use mixture to prepare the ice cream according to your ice cream makers directions.
    After the ice cream has hardened (2 or 3 hours) serve immediately.