1. Peel the two mangoes with a machine and mix them into crushed pieces.
2. Put the honey, coconut milk and brandy or rum into the mango and stir well, and then put it in a storage bag and put it in the refrigerator for later use.
3. Put the eggs, soft sugar, and milk in a clean pot and turn on a low heat, stirring constantly, until it boils slightly, then turn off the heat.
4. Add whipped cream immediately after the pan, but slowly, keep stirring, and then add the vanilla essence.
5. After the liquid has cooled slightly, take the mango out and put it in the liquid and stir well.
6. Pour into a container and freeze in the refrigerator.
7. After freezing for about 5 hours, take it out and stir before putting it in the refrigerator. It can be taken out and mixed every 3 hours later.
