Cream-free mango ice cream Ingredients: Mango, fresh milk.

Method: 1. Prepare all the ingredients first; 2. Peel the mango, remove the core and blend into mango puree; 3. Heat the fresh milk over low heat for about 10 minutes.

Let cool and prepare for later use; 4. Prepare the mango jam and milk; 5. Pour the mango into the fresh milk and mix evenly.

Pour it into a crisper, cover it tightly, and put it in the refrigerator to freeze; 6. Stir it every 30 minutes, at least 4 times. Don't be lazy!

After the last stir, freeze it for another 4.5 hours and it’s ready to eat!

Ingredients: 200G mango pulp, 180G evaporated milk, 18G fine sugar, appropriate amount of cherries. Method 1. Ingredients: 200G mango pulp, 180G evaporated milk, 18G fine sugar, appropriate amount of cherries.

(The amount of sugar can be controlled freely, and the sweetness of different fruits is also different. The ice cream paste can be appropriately sweeter, because the sweetness will be reduced after freezing) 2. Put the mango pulp into a food processor and beat it into a fine puree.

Beat for a while longer to break all the fibers of the mango, and the ice cream will be more delicate. 3. Chop the cherries and set aside. 4. Beat the evaporated milk and fine sugar until it is about 60 to 70% distributed, and it can still barely flow. 5. Mix

Mix mango puree and whipped evaporated milk and mix well. 6. Add chopped cherries to the ice cream batter and mix well. 7. Put the mixed ice cream batter into a box and put it in the refrigerator.

Every hour, take it out and stir it. The effect of stirring with an electric egg beater will be better.

I was afraid of breaking the cherries, so I mixed them with a spoon.

Mixed 5 times a day.