2. Peel and core the mango first, paste it with a cooking machine, then add lemon juice and mix well. The main purpose of adding lemon juice is to keep the mango from changing color. After beating, put it in the refrigerator for one hour to make it a sticky paste.
3. At this time, let's do other steps: put the egg yolk, milk and sugar together.
4. Mix well and turn off the fire when it is heated to boiling.
5, and immediately pour the cream, let it cool, add vanilla and a little salt, the salt must not be omitted, it will increase the good taste.
6. When it is completely cooled, pour in the mango puree and beat it with an eggbeater.
7, smooth and delicate, fluffy and foaming, you can put it in the refrigerator for freezing. When it starts to freeze, take it out and beat it. After that, beat it every half hour and repeat it for more than four times. It is very important to beat the ice cream fully. It is dense, delicate and delicious.