1 mango, 300g whipped cream, 4 egg yolks, 150ml milk, 10g corn starch, half lemon and 40g soft sugar.

Exercise:

1. Put the egg yolk in a large container that can be directly heated on fire, add white sugar to the egg yolk and stir to dissolve the sugar, sieve in corn starch and stir well.

2. Boil the milk and slowly pour it into the egg yolk liquid. Don't keep stirring while pouring, and stir evenly. Pour the milk slowly, or the egg paste may turn into egg drop soup.

3. Cook on low heat for about 2 minutes. While cooking, draw circles and stir. You can turn it off when it is very thick. After cooking, let it cool.

4. When the batter is cooled, beat the whipped cream to twice its original volume with an eggbeater.

5. Peel and cut the mango into pieces and put it in a blender. Squeeze in the juice of half a lemon and stir the pulp together.

6. Pour the whipped cream into the cooled egg milk paste and mix well, then pour in the mango puree and mix well.

7. Pour it into a container and freeze it in the refrigerator. After freezing for 3 hours. Take it out and stir it once every half hour to make it free of ice residue, and stir it for 2 or 3 times.