A Foodie’s Travels through Life

The first 2 years of my life, my palette was influenced by the Philippines. Mangoes, papayas, guayabano, coconut, and bananas. To this day, I crave those foods. Though we are 2,000 miles apart, I know we both love mangoes. Here is a recipe from an old cookbook.


1 large ripe mango

3 yolks of eggs

1/2 c sugar

1 pint milk

1 egg white

1/2 tsp vanilla

Scald the milk and pour over the beaten egg yolks and white mixed with the sugar. Return to the fire, stirring constantly for ten minutes, taking care that the custard does not boil. Peel the mango, scrape or cut in small pieces and when custard is cold, mix it with the mango. Flavor with vanilla and freeze.


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