1 cup mango flavored ice cream, softened
1/4 cup heavy or double cream
1/4 cup diced ripe mangoes
1/2 cup crushed graham crackers
3 tablespoons sugar
5 tablespoons melted butter
ripe mango slices
1/4 cup mango nectar
* Brush 2 small springform cake pans with 1 tablespoon of the butter. Set aside.
* Combine graham crackers, sugar and melted butter in a bowl. Mix well. Divide mixture and press evenly on the bottom and sides of the pans. Refrigerate while making the mango filling.
* Using a stick mixer or an electric beater, beat ice cream, cream, and diced mangoes until smooth. Pour into the prepared pans, and smoothen the top. Freeze until set.
* Gently release from the springform pans and transfer to serving plate. Top with the sliced mangoes and drizzle with mango nectar. Serve immediately and enjoy!