1, ingredients: mango pulp 250g, whole milk 40g, white chocolate 80g, light cream 100g.

2, mango pulp with a cooking machine into a puree.

3, whole milk poured into the milk pot and heated to about 80 degrees, pour the white chocolate into the heated milk, let it stand for 1 minute, then stir until the white chocolate completely melted.

4. When the temperature of the white chocolate milk drops to about 30 degrees, mix with the mango puree and stir well.

5. Beat the light cream until it reaches 5-6 portions, (the state where the lines start to appear, but they disappear quickly).

6: Stir the light cream with the mango white chocolate from step 4.

7, finished ice cream puree state is relatively thin, you can use a spoon to pour into the ice cream mold.

8. Insert the ice-cream stick, cover it with a lid and put it into the freezer for more than 6 hours.

9, take off the mold can be opened to eat it.