Ingredients

200g milk, 200g yogurt

170g mango pulp, 3 egg yolks

60g white sugar

Accessories

Appropriate amount of chocolate sauce

Steps

1. First put the ice cream bucket into the freezer of the refrigerator for more than 15 hours

2. All Ingredients preparation

3. Pour the white sugar into the egg yolks and beat evenly until the sugar melts

4. Pour in 150% milk and stir evenly

5. Use on low heat Stir with a wooden spoon while cooking until there are bubbles at the edge of the pot, and the mixture can hang on the spoon. Remove from the heat immediately

6. Put it in ice water and wait to cool

7. Cut the mango along the core , cut into pieces horizontally and vertically, so that it is easy to remove the pulp

8. 2 mangoes*** take out nearly 170 grams of pulp

9. Put the pulp into a food processor and add the remaining milk together Stir into puree

10. Pour all the puree into the cool milk paste

11. Add yogurt

12. Stir evenly

13. First load the frozen ice cream bucket and start it up. Place a funnel at the entrance and then pour the milk paste into the bucket. No whipping cream was added, which increased the stirring time and took one hour.

14. Then pour it on the lid of the crisper and put it in the refrigerator for 2 hours before scooping the balls

15. If you like chocolate flavor, add some chocolate sauce, or you can leave it out

Tips

Personally, I think it’s best to use the kind of yogurt you make yourself, with a thicker consistency.

Pour it into the ice cream bucket and stir for a while. This will make the ice cream smoother.

Choose mangoes that are ripe, not sour and astringent, and have a strong fruity aroma.