1

Heat the milk until it boils, and add sugar.

2

Dissolve the starch with cold boiled water, slowly pour it into the milk, keep stirring, boil it again, turn off the fire and let it cool.

three

Peel and core mango, cut it into small pieces, and grind it into paste with a blender.

four

Pour the cooled milk into a blender, add mango sauce and stir until it is completely mixed. You can see many small bubbles.

five

After mixing evenly, pour it into a sealed container with a lid and freeze it in the freezer.

six

Freeze for about 2-3 hours. When the ice cream is slightly frozen around and the center is still soft, take it out and beat it with an eggbeater for a while.

seven

After every 1 hour, take out the same method and play for a while.