Cool the jug for at least 24 hours in a freezer at a temperature of -18℃. (It really depends on the machine, so read the instruction before)
Mango puree 250g
1 Fresh mango, diced and frozen
Lemon juice 1 teaspoon
1. Bring the mango puree, lemon juice and sugar to a boil in a saucepan over medium-low heat. Stir well until the sugar is dissolved.
2. Pour over milk and cream, stir well. Allow to cool at room temperature. Chill in the refrigerator for 3 hours.
3. Transfer to an ice-cream machine, pour the frozen diced mango while the machine is churning. Let it churn for about 20 minutes.
4. Cover and transfer the mixture to the freezer and let it firm up for about 3 hours.