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Mango cheesecake ice cream

Published: Jul 9, 2020 · Modified: Dec 4, 2020 by Vandana Chauhan. This post may contain affiliate links.

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Mango cheesecake ice cream is a deliciously refreshing dessert for summers. A must-try treat for the mango lovers. 

A spoon full of mango cheesecake ice cream scooped out from a glass bowl of ice cream

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.

The mango season will end soon, so before the successive season takes away the last few pieces left in the market I thought of making something using the king of fruits.

I prefer winter over summer and eagerly wait for colder days of the year but, there is one thing which I miss a lot from summers and that thing is mango.

And, today I am sharing one of my favorite mango desserts- Easy Mango Cheesecake Ice cream.

In fact, this summer dessert is a combination of three of my favorite things to eat– Mango, cheesecake, and ice cream! How can anything go wrong with something which is made with such amazingly delicious things?

Do you know that mango is the national fruit of three countries – India, Pakistan, and the Philippines? Also, though Mango is not the national fruit of Bangladesh (their National fruit is jackfruit)  Mango tree is their national tree?

I love mango in every form, raw, ripe, cooked, baked, pureed, pickled, candied, frozen. It tastes amazing in every form.

Mango Cheesecake Ice cream in a glass bowl garnished with mango cubes

Tips & Tricks

  • Use a sweet variety of mango which is fully ripened. If you use sour mango, it will spoil the dessert.
  • You can also use canned mango puree in the recipe.
  • Spread the mango glaze only once the cream cheese layer becomes firm after freezing for a few hours otherwise, you won't get a nice layer of glaze.
  • Instead of freezing the ice cream in separate bowls, you can use a large container too.
  • For a quicker version of cheesecake ice cream, you can follow the recipe of my strawberry cheesecake ice cream to make this dish too.

Easy Mango Recipes

If mango is your favorite fruit too and you want to try different mango recipes before the season ends then don't miss to check the following easy mango recipes on my blog:

  1. Thai Mango sticky rice
  2. Mango Sago Pudding
  3. Sweet mango chutney
  4. Green mango chutney
  5. Thai cabbage salad
  6. Tropical Popsicles
  7. Mango phirni

If you try any of my recipes then please don’t miss to rate it in the comments section below.

You can also follow me on Facebook, Pinterest, and Instagram.

Step by step photo instructions

Collage of 4 photos showing the step by step process of making mango cheesecake ice cream

 

Collage of 4 photos showing the step by step process of making mango cheesecake ice cream

 

Collage of 4 photos showing the step by step process of making mango cheesecake ice cream

 

A spoon full of mango cheesecake ice cream scooped out from a glass bowl of ice cream

How to make Mango Cheesecake Icecream

Recipe

A spoon full of mango cheesecake ice cream getting scooped out from a glass bowl of ice cream,

Mango Cheesecake Icecream

Mango cheesecake icecream is a deliciously refreshing dessert for summers. A perfect treat for mango lovers.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 2 minutes minutes
Freezing time: 7 hours hours
Total Time: 7 hours hours 22 minutes minutes
Servings: 10 people
Calories: 426kcal
Author: Vandana Chauhan

Ingredients

Ingredients for the crust

  • 24 graham crackers/ Marie biscuit
  • 2 tbsp unsalted butter at room temperature

Ingredients for the ice cream

  • 1 cup cream cheese
  • 2 cups whipping cream
  • 1 can condensed milk around 400 gms
  • 2 cups mango puree homemade/ canned

Ingredients for mango glaze

  • 1.5 cups mango puree homemade/ canned
  • 2.5 tbsp sugar
  • 2 tbsp water

Ingredients for garnishing

  • Chopped mango optional

Instructions

Crust

  • Put the biscuits in a food processor or grinder to make fine crumbs. Take it out in a bowl. Add butter and mix well.
  • Evenly spread the biscuit crumbs in the pudding bowls. Press the crumbs to make a flat base.
  • Keep the bowls in the fridge for at least 30 minutes.

Ice cream

  • Put the condensed milk and cream in a blender and blend until soft peaks form.
  • Add cream cheese, mango puree, and blend again for a few seconds until everything gets mixed.
  • Pour the mixture in a large bowl. Cover with a plastic wrap or lid and put in the freezer for around 2 hours.
  • After 2 hours, take out the bowl. Beat the mixture well with an electric whisker.
  • Pour the mixture on biscuit crust. Cover the bowls with plastic wrap, and put back in the freezer for at least 4 hours.

Mango glaze

  • In a pan heat mango puree, sugar and water till the sugar gets dissolved completely. Let it reach room temperature.
  • Take out the ice cream bowls from the freezer. Pour some mango glaze on top of each bowl and spread evenly.
  • Cover the bowls again with plastic wrap and put them back in the freezer for at least 30 minutes.
  • To serve put some chopped mango cubes on top and enjoy!

Notes

Instead of making this ice cream in separate bowls, you can also make it in one large container. However, in that case, while serving make sure that every layer comes out in each serve.

Nutrition

Calories: 426kcal | Carbohydrates: 42g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 97mg | Sodium: 118mg | Potassium: 348mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1994IU | Vitamin C: 34mg | Calcium: 164mg | Iron: 1mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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