1. Prepare the ingredients, core and peel the mango in advance, and freeze for more than 4 hours.
2. Add white sugar to the cream, the ratio is 10:1
3. Beat to a solid state with an electric whisk.
4. The frozen mango and milk are poured into the Supor wall breaker.
5. Start the mixing program, about 1 minute.
6. Pour the whipped mango ice into the cup.
7. Put the cream in a piping bag.
8. Squeeze the shape you like on the mango ice.
9. Sift a little cocoa powder through a sieve.
10. The delicious chocolate cream mango ice is ready.
Tips:Frozen mangoes in advance, and refrigerate milk.
