Mango Ice Cream

material:

500 grams of mango pulp, blender until smooth

1 mango, grab fruit, diced

125 grams caster sugar (powdered sugar)

2 egg yolks, lightly beaten

5 tablespoons lemon juice

500 ml cream, whipped until slightly stiff

Method:

Mix the meat first fruits that have been blended with the caster sugar and lemon juice.
Heat the cream and the egg yolks until boiling, then remove from heat.
The third Pour cream mixture into egg mixture and mango fruit, caster sugar, and lime juice. Add the mango pieces of meat that has been diced and stir well.
fourth. Enter the ice cream mixture into an airtight container, store in freezer for about 4 hours.
to five. Once frozen, rake in the dough ice cream, then beat with a mixer until it is soft beanr. Put it in the freezer until frozen again. Repeat steps 4 & 5 until ice cream is really soft, about 3 to 4 times. Serve.