Step 1

Chill the cooling bowl in the freezer for at least 24 hours prior to making the ice cream.

Step 2

Add mango, lemon juice and roughly a third of the sugar into a blender and blend till smooth to get your mango puree.

Step 3

In a large mixing bowl, add in and combine the heavy whipping cream, whole milk and remaining sugar. Stir till sugar is dissolved. Gently add in the puree and mix well.

Step 4

Cover the ice cream mixture and chill it in the refrigerator for a minimum of 4 hours. You can also freeze it in the freezer for an hour.

Step 5

Take your cooling bowl out from the freezer and place it in the cooling container. Slowly pour the ice cream mixture into the cooling bowl (1 cup max for Dash my pint Ice Cream Maker). Turn on the motor unit and gently lower it with the paddle spinning into the ice cream mixture. Make sure it's properly connected to the cooling bowl and let it churn for 30 minutes.

Step 6

For a firmer texture, transfer it to a freezer-proof airtight container and place it in the freezer for at least 4 hours before serving.

Step 7

Garnish with mint leaves and enjoy!