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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.
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Combine the graham crumbs, 2 tablespoons of sugar and melted butter.
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Place two tablespoons of the graham cracker mix in the mason jars and press with your fingers against the bottom forming a firm crust.
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Add two tablespoons of Blue Bunny vanilla ice cream, leaving nooks and crannies.
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Add two tablespoons of mango puree.
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If there is still space in the mason jar repeat with more ice cream and mango puree.
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Place jars in the freezer for at least two hours.
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Before serving top with whipped cream and drizzle with dulce de leche.
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Garnish with mint leaves and serve immediately.