2, practice: put the egg yolk into the basin, add 30 grams of powdered sugar, beat with the eggs until milky white, add milk. Stir well, boil half a pot of boiling water, heat the egg milk in water, and stir while heating until the egg milk becomes a little thick, and marks will appear when it is scratched with eggs. Take it out and cool it in cold water. Take mango meat for example. Method: Stick a knife on the mango core and divide the mango into three parts. (The pulp part and mango core part on both sides) Cut the pulp part with a knife and slide it onto the skin, but don't cut it. Press the skin with your fingers and all the pulp will be exposed. Remove the mango meat with a fruit knife, put it in a cooking cup, and beat the mango meat into mango paste. The thickness is whatever you like. If you want to be delicate, just play for a few more seconds; If you want granular, play less for a few seconds. Take the whipped cream out of the refrigerator, shake it well, pour it into a large bowl without water and oil, add 30 grams of powdered sugar, and beat it with electric egg beater at medium speed to 6 rounds, barely flowing, and set aside. Put the beaten mango puree into the cold egg milk and mix well. Add the whipped cream added twice and mix well, then pour it into the fresh-keeping box. Smooth, frozen in the freezer for more than 3-4 hours.