- 7 medium mangos
- 4 cups whole milk
- 2 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 cup white sugar
- 1 pinch salt
- 3 tablespoons amaretto liqueur
- Slice mangos in half along the widest part, and remove the seed. Scoop the flesh out of the skin with a large spoon, and transfer to a food processor. Puree the mango, and set aside.
- In a saucepan, stir together the cornstarch, sugar, flour and salt. Gradually stir in milk so that no lumps form. Cook over medium-low heat, stirring constantly until the mixture begins to bubble. Remove from heat, and stir in the mango puree until well blended. Stir in the amaretto.
- Pour the mixture into a 9×13 inch glass dish, and cover the surface with plastic wrap. Freeze until firm.