Mango Ice Cream

             (Serves 12)

Ingredients

1 12-oz. can low-fat evaporated milk
2/3 cup sucralose sugar substitute
2 large egg yolks
2 ripe mangos, peeled and diced (or 1 16-oz. package frozen mangos)
3 cups cold low-fat plain yogurt

Preparation

In a small sauce pan, whisk together evaporated milk, sucralose and egg yolks. Heat over medium-low heat, stirring constantly, until sucralose dissolves and mixture thickens slightly. Do not allow to boil. Transfer to a large bowl, cover surface of custard with plastic wrap and refrigerate until very cold. In a food processor, combine mango and yogurt, process until mixture is smooth. Pour into cold custard and mix well. Freeze in ice cream maker according to manufacturer's instructions. Store in freezer. Let sit at room temperature 10 minutes before scooping.