1. Put mango and milk in the wall breaker.
2. Puree the mango milk.
3. Add icing sugar to the whipped cream, sit in a basin of ice water at the bottom of the basin, and whip at medium speed.
4. The cream is whipped to 6.7 percent, and the cream has a light texture.
5. Mix the whipped cream into the mango puree and mix well.
6. Put it in the freezer and freeze for 5 hours, take it out and stir once every half an hour, stir 4-5 times in total to make the ice cream soft and without ice residue.
7. You can enjoy ice cream happily
Tips:If you like a stronger mango flavor, you can add a little more mango. Sometimes DIY also has surprises.
