2 ripe medium mangos (about 14 ounces each) peeled and cut into 1 inch chunks
1/3 cup sugar
3 tablespoons fresh orange juice
1 tablespoon finely chopped fresh mint
generous pinch of salt
tiny pinch of cayenne
1 cup cold ultra pasteurized heavy cream

Directions:
In a food processor, process the mango chunks, sugar, orange juice, mint, salt, and cayenne until smooth, scraping down the sides of the bowl as needed, about 1 1/2 minutes. You should have about 1 1/2 cups mango puree. Taste and add more sugar or salt if needed, remembering that the flavors will be muted when you fold the puree into the cream. Chill until very cold, about 2 hours.

In a chilled bowl, whip the cream to firm but not stiff peaks. With a rubber spatula, gently fold 1 cup of the chilled puree into the whipped cream until fully incorporated. Gently stir in the remaining puree to make swirls. Serve immediately or refrigerate up to 24 hours.

Serves 4.

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