1.

Prepare the ingredients

2.

Place the egg yolks in a bowl and add 30 grams of powdered sugar

3.

Whisk with an egg whisk until it is creamy

4.

Add the milk. Stir well

5.

Boil half a pot of boiling water, sit the custard in the water and heat, stirring as it heats

6.

Until the custard becomes a little thick, and traces of it appear when you run an egg whip through it. Remove and put under cold water to cool

7.

Take the mango flesh. Method: knife against the mango kernel, the mango into three parts, (both sides of the flesh part and the mango kernel part) will be the flesh part of the knife with a flower knife, slide to the skin, but do not cut, finger top of the skin, the flesh will be all exposed. With the help of a fruit knife, remove the mango flesh

8.

Put into a cooking cup

9.

Mango flesh into mango puree. The pulp should be as thick or thin as you want it to be. If you want it to be fine, beat it for a few seconds more, if you want it to be grainy, beat it for a few seconds less

10.

Take the light cream out of the fridge, shake it well, pour it into a large bowl without water or oil, and add 30 grams of powdered sugar

11.

Mix it with the electric mixer on medium speed until it comes out in 6 portions, just barely able to flow, and set aside

12.

Bring the beaten mango into the cooking cup and set aside.

Add the beaten mango puree to the cooled custard mixture

13.

Stir well

14.

Add the whipped cream in two batches

15.

Stir well

16.

Pour into the mason jar. Smooth out

17.

Place in the freezer. Remove every half hour and stir with a spoon. Repeat 3 times. Scoop balls when frozen hard