1. Peel and core the mango, cut into small cubes
2. Put the mango, coconut milk, white sugar, and lemon juice into a food processor to puree
3. Put the crushed mango puree into a bowl, wrap it with plastic wrap, and freeze for 4 hours in the refrigerator
4. Beat the whipped cream until 7 to distribute, add to the frozen mango puree, mix well, and freeze in the refrigerator. Take out the ice cream flower every 40 minutes, stir once with an electric whisk, repeat 3 times, until the ice cream paste is smooth, put it in the refrigerator and freeze it for use
