1, raw materials: mango, milk, light cream, egg yolks, sugar, lemon juice.

2, prepare the required materials.

3. Add lemon juice and 40 grams of sugar to the egg yolks.

4. Stir well until white

5. Pour in milk.

6. Stir well.

7, put the skillet on the stove, turn on the low heat while cooking and stirring, so as not to paste the bottom.

8, cook until thickened turn off the heat and set aside to cool.

9, mango take the meat with a cooking machine puree.

10, the mango puree will be added to the cooled egg yolk paste in small batches.

11, mix well.

12. Whip the light cream with 40g of sugar until 6-7 parts.

13: Pour the stirred mango paste into the whipped cream.

14: Stir well again and refrigerate for 1 hour.

15, and then poured into the ice cream bucket frozen for more than 12 hours and stirred for about 20 minutes, and finally poured into the plastic box and put in the freezer for 2 hours after you can dig the ball to eat.