Take mangoes in a mixie jar add sugar to it.
Add cardamom powder to it. Puree it.
The pulp should be smooth if you want sprinkle little water and grind it. Take cream in a mixing bowl. Using a hand mixer whisk well.
It should form soft peaks at this stage add mango puree to it.
Mix well until the mango pulp is evenly mixed with the cream.
Add this mixture to chocolate moulds, cling wrap it and freeze it at least for 6-8 hours. I freezed it overnight so next day unmolded it and kept it ready.
Now take cooking chocolate at room temperature, chop into pieces. Using double boiler method, heat it up. Make sure the bowl containing chocolate should be directly touch the pan. I kept a small bowl and over that kept the chocolate bowl.
Melt it until its gooey and runny. Let it cool down for few mins.
Then take the unmolded ice cream and dip it in chocolate. Let it set in a plate. Repeat to finish.
Sprinkle silver sugar balls on top. It sets perfectly in room temperature itself but I kept it in fridge for few mins and then served.
Enjoy homemade Little Bites Ice Cream!