Required materials:

Egg yolks: 3

Sugar: 40 grams 20 grams

Mango (kerneled): 200 grams

Milk: 200 grams

Corn starch: 2 small spoons

Animal light cream: 300 grams

Steps to make:

1, egg yolks with 40 grams of sugar and corn starch mixed until light in color. g sugar and cornstarch mix, beat with a whisk until light in color;

2, milk poured into a small saucepan, heat over low heat, see it a bubbling off the heat;

3, let the milk cool for about 1 minute, pour it slowly along the side into the step 2 whipped egg yolk paste, pouring it while using a whisk to whisk it quickly and evenly;

4, and then pour the milk yolk paste into the small saucepan, the The first thing you need to do is to make sure that you have a good idea of what you're doing. While heating and stirring constantly, the milk yolk paste will become more and more thick;

5, heating to: slant up the pan, with a spoon across the bottom of the pan, the grain will not immediately disappear on it, immediately turn off the fire;

6, to be cooled down the milk yolk paste;

7, mango with a blender into a mango puree;

8, animal light cream and 20 grams of sugar mixture, beat until the foam, expand about 1 times;

9, the cooled milk yolk paste, mango puree and added to the whipped cream, and then whisked well;

10, frozen for 2 hours, remove, whisk to beat well, and then refreeze;

11, then, after 40 minutes apart and then remove and whisked once again, repeat 4 times;

12, the final Once stirred, pour into the last container to be frozen, continue to freeze, until the last completely frozen.