Easy homemade mango ice cream recipe

The ingredients are ready.

Peel and core mango, cut into small pieces, add condensed milk, put it into the juicer and mash.

Without adding milk or yogurt, put it into a cup, screw on the cover, start the button, shake it back and forth, and it will soon become mud.

Pour the cream into a bowl and add powdered sugar.

I directly pull out the freezer and put the light cream basin in it. Hit it to about 7. Every time I beat cream, I put it directly in the freezer, which is assisted by frozen food.

Pour the squeezed mango puree into the beaten cream, mix it evenly, wrap it with preservative film and put it into the freezing layer for freezing. Take out the Egg beater and stir it at an interval of two hours. Repeat it two or three times. In this way, there is no ice residue!

Finished.