Mango cheesecake in the form of delectable ice cream with easily available ingredients. They are easy to make with the least worry about the appearance of the dessert, unlike cheesecakes. Let's just say that it is a creamy delicious deconstructed mango cheesecake made with less effort and trouble.
(scroll down for the recipe)
We are almost moving towards the end of summer and towards the end of mango season. Just before bidding adieu to the delicious mangoes, make the most of it and my mango cheesecake ice cream recipe. And what is the best part of making cheesecake ice cream? Well, this dessert tastes like cheesecake with no fuss about the overall look and appearance. When we make cheesecake, we get a whole lot of stress and thoughts behind it. First, we need a perfect round cheesecake with clear layers for presentation. Secondly, the number of ingredients and time consumed for the prep is higher compared to ice cream. So why go for the trouble? Just make mango cheesecake ice cream.
I like a little bit of saltiness in my desserts. Just like the savories, Salt gives excellent balance and improves the taste of desserts. Adding digestive biscuits and cream cheese to the ice cream levels up the game and they taste so good. Please give this recipe a try, you can thank me later.
Things to note for a perfect mango cheesecake ice cream:
This recipe is to make ice cream without an ice cream maker. So including all the ingredients mentioned in the list are essential. Do not substitute condensed milk with sugar and whipping cream with fresh/regular cream. Both of these recipes are essential for creamy ice cream.
Use digestive biscuits for a little bit of saltiness in your ice cream. Crushed biscuits in this recipe complete the cheesecake ice cream. Do not crush the biscuits into a fine powder. Leave out a few chunks because it tastes so good!
Always use an airtight container to store the ice cream. This will help to prevent the formation of ice crystals. If you do not have airtight containers, use an open container such as bread loaf tins or cake tins and tightly seal the top using cling wrap.
Mango Cheesecake Ice cream Makes - 5 cups, approximately 750 gms
Ingredients:
Mango (cubes) - 1 cup
Digestive Biscuits - 50gm
Whipping cream - 1 1/2 cup
Condensed milk - 3/4 cup
Cream cheese - 100gm
Method:
Crush digestive biscuits using a rolling pin or in a mixer grinder. Do not crush them too fine, leave out a few chunks.
In a blender, add the mango chunks and blend until you get a fine puree and set it aside.
Add whipping cream, cream cheese, and condensed milk to a mixing bowl. Now using an electric whisk, whisk for a few minutes until you get a soft peak consistency.
Now take an air-tight container and add 1/3rd of the ice cream mixture. Spread the mixture evenly using a spatula. Take 1/3rd of the mango puree and drizzle on top, you can use a toothpick to give a swirling effect on top. Now, sprinkle about 1/3rd of the crushed digestive biscuits on top. Repeat the process until you get three layers of cheesecake ice cream.
On the topmost layer, you can add a few mango pieces as garnish. (optional)
Close the container and let the ice cream mix freeze in the freezer for at least 8 hours or overnight. The more hours in the freezer the better.
Before serving, take out the container and let it rest at room temperature for 3-5 minutes. Scoop and serve immediately.
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