1, with ingredients: 3 egg yolks, 175 grams of granulated sugar, milk 400ML, animal light cream 250ML, vanilla extract, 280 grams of mango puree, 25 grams of lemon juice.

2. Pour the egg yolks, sugar and milk into a milk pan and whisk well.

3. Heat the saucepan over low heat until the liquid in the saucepan is about to boil, then remove from the heat immediately.

4: Pour in the light cream and stir well. Add the vanilla extract and salt and cool thoroughly.

5: Puree the mango, add the lemon juice and granulated sugar, mix well and chill in the refrigerator for 1 hour.

6: Pour the chilled mango puree into a ramekin, stir well, and chill in the refrigerator.

7: Once the ice cream mixture is frozen, take it out, stir it with an electric whisk for a few moments and put it back in the freezer. After that, take it out and churn every half hour, repeat churning 4 times, then freeze the ice cream completely hard, the ice cream is ready.