Creamy Minty Mango Ice Cream

5 juicy ripe mangoes (alphonso / kesar works best)
500 ml whipping cream
25 fresh mint leaves
1/2 cup sugar (can adjust depending on desired sweetness)
1/4 cup fresh cream

Peel and puree the mangoes.
Roughly chop the mint leaves, and crush together with the sugar.
Beat the whipping cream with a hand blender, slowly adding in the mint-sugar mixture till stiff peaks are formed.
Gently fold in the mango puree and pour into a shallow container.
Freeze for about 4-5 hours.
Remove from freezer and blend once again with the fresh cream.
Pour into the container once again and cover with cling wrap.
Freeze till it sets completely.
Optionally you can add small pieces of fresh mango for a chunky feel before setting the second time.


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