Mango pulp slush

1

All materials are ready

2

Beat egg yolks and milk evenly with an electric whisk

3

Heat the beaten egg yolks and milk over low heat, stirring constantly. When the egg yolk paste becomes thick and is about to boil, stop heating immediately

4

Immediately place the egg yolk paste in a cold water basin and stir constantly until the egg yolk paste cools

5

Chop one of the mangoes, add condensed milk and vanilla essence to the egg yolk paste and stir well

6

Put the stirred egg yolk paste into the soy milk maker and adjust the juice function button to beat (this step is mainly to make the mango become muddy and blend well with the egg yolk paste. This step can be omitted with the cooking machine)

7

Cut the remaining mango into dices

8

Place the chopped diced mango into the egg yolk paste and stir well

The cream is already very sweet, and my family doesn't like too sweet taste, so in this process, except adding some condensed milk, no sugar is added. Friends who like sweetness can add some sugar in the second step. Practice of cream cream: [Materials]: Butter 100 grams of powdered sugar 50 grams of condensed milk 20 grams of vanilla extract 1/4 teaspoon of rum 10 grams of milk 2 teaspoons (about 30ML) honey 15 grams of light cream 80 grams of lemon juice 10 grams [Practice]: 1. After the butter is softened, add powdered sugar and beat with an electric egg beater for 5 minutes to a very fluffy state. 2. Add vanilla extract, condensed milk, honey, lemon juice, and rum once and continue to beat evenly. 3. Beat well After that, add milk and light cream and continue to beat until the cream cream is smooth and smooth