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

2. Prepare all the ingredients

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

4. Pour in 150% milk and stir evenly

5. Use a wooden spoon to cook over low heat while stirring until there are bubbles on the edge of the pot, and the milk can hang on the spoon and leave immediately. Fire

6. Put it in ice water and wait to cool

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

8.2 ***Take out nearly 170 grams of pulp from a mango

9. Put the pulp into a food processor, add the remaining milk and blend into a puree

10. Pour all the puree into the cold into the transparent milk paste

11. Add yogurt

12. Stir evenly

13. First put the frozen ice cream bucket in and start it, and put a The funnel poured the milk paste into the bucket without adding whipping cream, which increased the mixing time and took an 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