Mango ice cream

Light cream 100G	Mango puree 100G
Fine sugar 5G	Condensed milk 10G
Matcha Cocoa Chocolate 30G

How to make mango ice cream

Step 1

100 grams of light cream, put into the cooking stick cup. Add 5 grams of caster sugar and 15 grams of condensed milk

Step 2

Start the 2nd speed of the cooking stick and use the whisk head to beat the light cream. Beat for a few seconds and then continue to beat. Repeat several times until the light cream is twice as big as the whipped cream and the whipped cream forms a curved hook.

Step 3

Put the whipped cream in the refrigerator, take out a mango, peel it and cut it into cubes

Step 4

Put the cut mango into the crusher and beat into mango puree

Step 5

Take 100 grams of mango puree and put it into the whipped cream

Step 6

Mix well and place in the refrigerator to continue freezing

Step 7

Cut the matcha flavored cocoa butter chocolate chunks into small pieces with a knife and weigh them into a clean bowl.

Step 8

Put an appropriate amount of water in a small pot, put the bowl with chocolate into the small pot over water and heat until the chocolate melts, turn off the heat

Step 9

Use a silicone brush to brush the chocolate sauce on the Yangchen carrot 8-piece mold

Step 10

Take the mixed mango whipped cream out of the refrigerator, spoon it into 8 molds, and put it in the freezer for at least 2 hours.

Step 11

You can eat it after removing it from the mold

Step 12

Although cold drinks are good, don’t eat too much Mango Ice Cream Cooking Tips

When demoulding, remember to lightly apply a hot towel to the mold Or use a hair dryer to blow with hot air, which is more conducive to demoulding