1. Wash pure milk, whipped cream and mango, peeled and sliced, and crushed with a food processor
2. Put the milk in a small pot and boil on low heat. I use a white steel pot. I don't use a pot if there is less milk. The milk is boiled and almost half of the sugar is added until it melts
3. When the milk is boiled, turn off the heat and stir evenly with whipped cream. Add sugar to the mango, stir and then put it in the boiled milk
4. Stir it evenly, my mango is not too crushed, it would be nice if it was more delicate
5. Then put it in a box and freeze it in the refrigerator, take it out and stir once in 40 minutes, the more times the more delicate, the better the taste
6. See if it has been stirred 3 times
7. It was dug the next day, but the frequency of stirring was still not enough. There was ice ballast.
8. I'll eat it after a while!
