• Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
• Remove the mango flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

Ice Cream Base

• In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
• In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
• Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add mango puree to the bowl and mix well.
• Cover with saran wrap - place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Churn

• Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
• Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Serve with a waffle cone or in a cup.