1. All ingredients

2. Beat the whipping cream and put it in the refrigerator until ready.

3. Add egg yolks and fine sugar and mix well.

4. Sift in the corn flour and stir evenly.

5. Bring the milk to a boil, turn to low heat and slowly pour in the egg yolk liquid while stirring.

6. Let the cooked milk and egg yolk liquid cool.

7. Peel and core the mango and press it into mango puree.

8. Pour the mango puree into the refrigerated whipped cream and stir evenly.

9. Mix the mango puree light cream paste and the cooled milk egg yolk paste evenly. Place in the refrigerator for 3 hours.

10. Take it out after 3 hours and stir it every 1 hour, repeat 3-4 times.

11. After the last stir, pour the ice cream into an airtight box and enjoy it anytime.