Yields 12 servings

• Ingredients
• 1 can (12 ounces) low-fat evaporated milk
• 2/3 cup sugar substitute
• 6 tablespoons egg substitutes (with yolk)
• 2 ripe mangos, peeled and diced (or 1–16 ounce package frozen mango)
• 3 cups cold fat-free plain yogurt

Directions
In a small sauce pan whisk together evaporated milk, sugar substitute and egg substitute. Heat over medium-low heat, stirring constantly, until sugar substitute 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 manufacturers instructions. Store in freezer. Let it sit at room temperature 10 minutes before scooping.

*Alternative ingredients: replace 2/3 cups sugar substitute (e.g., Splenda) with 1/3 cup Splenda Blend (1/2 Splenda, 1/2 sugar).

 

MANGO SAUCE

• Ingredients
• 2 ripe mangos, peeled and diced
• 3 tablespoons Splenda brown sugar blend
• 1 teaspoon vanilla or rum extract
• 1 teaspoon orange juice

Directions
Pour diced mango into a blender jar. Place cover on blender jar. Blend on high until smooth.

In a small bowl, stir together brown sugar Splenda blend, vanilla or rum extract and orange juice. Microwave on medium for 25–30 seconds, and let it come to room temperature. Stir together with the mango puree. Place in a covered container and refrigerate until ready to use. Makes 2 cups.

NOTE: Depending on the ripeness or sweetness of the mangos, you may want to add more sugar substitute to sweeten, to taste.