Mango Cheesecake Icecream
Mango cheesecake icecream is a deliciously refreshing dessert for summers. A perfect treat for mango lovers.
Ingredients for the crust
graham crackers/ Marie biscuit
unsalted butter at room temperature
Ingredients for the ice cream
around 400 gms
Ingredients for mango glaze
Ingredients for garnishing
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.
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.
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!
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.