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Mango ice cream pie with dulce de leche

Mango Mini Ice Cream Pies With Dulce de Leche

Author Cesar Diaz

Ingredients

  • Blue Bunny Vanille ice cream
  • 2 cups ripe mango cut into cubes
  • 1/2 cup graham cracker crumbs
  • 4  tablespoons sugar
  • 1/4 cup melted butter
  • whipped cream
  • dulce de leche
  • mint leaves
  • small mason jars

Instructions

  1. Place one cup of the mango cubes and two tablespoons of sugar into food processor, pulse a few times until the mango has been pureed.
  2. Combine the graham crumbs, 2 tablespoons of sugar and melted butter.
  3. Place two tablespoons of the graham cracker mix in the mason jars and press with your fingers against the bottom forming a firm crust.
  4. Add two tablespoons of Blue Bunny vanilla ice cream, leaving nooks and crannies.
  5. Add two tablespoons of mango puree.
  6. If there is still space in the mason jar repeat with more ice cream and mango puree.
  7. Place jars in the freezer for at least two hours.
  8. Before serving top with whipped cream and drizzle with dulce de leche.
  9. Garnish with mint leaves and serve immediately.