The recipe comes to us from Makobi Scribe.
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 isslightly 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.