1. Ingredients: 80 grams of sugar, 1 teaspoon of lemon juice, 200 ml of milk, 150 ml of whipped cream, 2 eggs and 3 mangoes (medium)
2. Put the yolk of the egg into the egg beater
3. Add sugar and beat with a whisk until milky white
4. Add lemon juice to remove fishy, stir well, then pour in milk and mix well
5. Boil the custard mixture over low heat until it thickens (stir while cooking to avoid mashing), pour out and cool for later use
6. Take the mango pulp and put it in a blender to make a mango puree
7. Shake the whipped cream, pour it into the container and add sugar
8. Use an electric whisk to beat at medium speed to 60%
9. Pour the mango puree into the cooled custard in batches and mix well
10. Pour it into the whipped cream and mix well
11. Put the processed ice cream paste into a sealed box, put it in the refrigerator, take it out every half an hour and scrape it loose with a spoon, repeat 3-4 times
12. Take out the ice cream and dig into a ball with a spoon, sprinkle with chopped almonds, and decorate with chocolate.
