eduardo

Patron

2% malt makes the color is much better.

But this one was overproofed unfortunatly.

This is a good base to make diferente flavours. I used mango.

Use the breakdown function to separate the vanilla and the chocolate versions.

6 portions
1kg cream
150g sugar because mango Pulp already has sugar.
Half of the milk to compensate de weight of the mango.
800g of mango pulp

Next time no milk to make it lighter and sweater.
We could have reserved a bif of the egg and mango mixture as topping.