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 manufacturers directions. Makes
about 1 quart.