1, prepare 3 egg yolks, 200g of milk, 50g of sugar, 260g of mango puree, 240g of light cream, 30g of sugar.

2, egg yolks with milk, sugar and beat well, into a small saucepan on the fire slowly simmering, do not boil until it becomes very thick. Simmer slowly, will not boil into the egg water separation.

3, boiled and put aside to cool.

4, mango peeled and cored.

5, with the cooking machine into a puree.

6, light cream with sugar beaten to 6-7 points.

7: Mix all the ingredients well, and put it into the ice cream maker.

8, pour into the mold freezer frozen for at least 4 hours or more.

9, frozen will be eaten when a little warm a little soon can be removed from the mold.