Peel, seed, and chop the
. Measure out about 2 cups of mango.
Transfer the mango to a heavy-duty blender or food processor and add the juice from
Light Corn Syrup (1/4 cup)
Salt (1/4 tsp)
Blend or process until smooth. If the mango is particularly pulpy, pour the puree through a strainer to remove any fibrous pieces. You should have about 1 3/4 to 2 cups of mango puree.
to a medium mixing bowl. Beat
Granulated Sugar (3/4 cup)
into the egg yolks until thick and pale yellow. Beat in the
Corn Starch (1 Tbsp)
and set aside.
Milk (1/2 cup)
GOYA® Coconut Milk (1/2 cup)
Heavy Cream (1 cup)
to a simmer in a medium saucepan.
Remove from heat and whisk the hot milk into the egg mixture in a slow, steady stream until well combined.
Pour the milk mixture back into the saucepan. Heat over low heat stirring constantly with a wooden spoon or whisk until mixture thickens. Don't let it boil or the eggs will scramble.
Remove the custard from the heat. Set a strainer over a large bowl and pour the custard through the strainer to remove any egg solids. Let the custard cool slightly.
Stir in the
Coconut Extract (1/2 tsp)
. Add the mango puree and stir to combine. Cover the custard with plastic wrap and refrigerate until very cold or overnight.
Stir the chilled custard before proceeding.
Preheat the oven to 300 degrees F (150 degrees C).
Sweetened Coconut Flakes (1/2 cup)
onto a baking sheet in a single layer. Bake for 6 to 10 minutes until coconut is lightly browned. Remove from oven and set aside.
Peel and seed the remaining mango and dice into 1/4" cubes - you should have about 1 cup of fruit.
Freeze the ice cream according to your ice cream maker's manufacturer's instructions. When the ice cream is semi-frozen, add the toasted coconut and mango chunks to the ice cream and allow the machine to mix in the ingredients.
When finished, the ice cream will be soft and ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours or overnight.