Peel the mangoes and grind in a food processor. Place in a medium sized baking dish form. Add the sugar and nectar. Stir 1- 2 min. until sugar is dissolved.
Whip the heavy cream in a small baking bowl until stiff peaks form. Gently fold into the mango mixture.
Pour the mixture into a freezer bowl and place covered in the freezer for about 1 1/2 hours. Thereupon remove, quickly form into food processor and beat until smooth. Repeat the quantity in the SChale form and covered completely gerfierren. Before serving, let the ice cream stand at room temperature for 15 min. to soften a bit. Serve with mango slices and mint sprigs.
Tip – Storage: Freeze the ice cream for at least 8 hours before serving. When frozen, it can be stored for up to 3 weeks.
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