Ingredients

300g mango pulp

200g yogurt

200g light cream

50g white sugar

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Step 1

Peel, core and cut the mango

Step 2

Add Use a food processor to beat the sugar and yogurt into a puree and set aside

Step 3

Frost the light cream until it is 60 or 70% thick, almost like this

Step 4

Mix the whipped cream and mango yogurt puree evenly, be careful not to stir in circles when mixing

Step 5

Put the evenly stirred ice cream paste into Freeze in the freezer of the refrigerator, stir every 1 hour until completely solidified

Step 6

Mix with various fruits, pudding, turtle paste, jam, nuts, etc.