Peel papaya and mangoes and press through sieve. Add sugar and 1 tablespoon lemon juice. Set aside until sugar is dissolved.

Chill evaporated milk and 1 tablespoon lemon juice in a small bowl in freezing compartment of refrigerator until small crystals appear around the sides.

Whip milk until stiff. Fold in the mango-papaya mixture. Pour into a refrigerator pan and freeze for 4 to 6 hours.

Serves 4

Beat eggs until fluffy. Add sugar and salt. Blend in half and half, heavy cream and vanilla essence. Add 2 1/2 cups mango chunks. Cool and chill. Pour into ice cream freezer and churn until stiff.

Serves 24.

Mix together all the ingredients in a heavy aluminum sauce pan or pot. Cook slowly, stirring only occasionally to avoid sticking, until mixture forms a soft ball when dropped in water that is room temperature. Remove from heat and beat a while. Drop by spoonful on cookie sheet that has been lined with waxed paper. Let cool to form sugar cakes.

1/2 teaspoon of vanilla essence may be added and a drop or two of food coloring to vary color o sugar cakes.