1. Peel and core mango and mash it with a cooking machine. You don't have to grind them very finely.

2. Add sugar and milk to the mango puree and stir well.

3. Refrigerate the whipped cream for more than 12 hours, take it out of the refrigerator and deliver it for about 8 minutes! This time it's 8 points, and the whipped cream from the last yogurt ice cream is a little longer.

4. Mix the mango milk paste and the whipped cream evenly, put them into the mold, send them to the refrigerator for freezing for more than 4 hours, and then demould them.