You guuuuuuuuuys. Get ready to stretch mango season out just a little longer. We’re making ice cream, sticking it in our freezers and watching the rain as we eat the most tropical no-bake, no-churn, no-fuss dessert there is.
And because mango cheesecake is one of the most delicious things in the world, we’re taking the flavours from there and adding them in here. It is impossible to be alone in a room with this thing. Send help.
The classic no-churn ice cream base is made with whipping cream and condensed milk. My Mom made theee whole tubs of ice cream recently and they were so delicious, I had to get on board! I added cream cheese and bits of digestive biscuits for the ‘crust’ element, plus chopped mango mixed in throughout. The pieces of fruit can get icy though, so it’s a good idea to add more on top just when you serve them, and use lesser in the actual ice cream itself.
The cream cheese adds creaminess, but the mango flavour takes over the tanginess. If you like, you could add more cream cheese. In fact, the entire thing is quite versatile. You can play around with all of the quantities for the texture and flavour you prefer. As is, I find this just sweet enough and super super mangoey! The biscuit bits add a ton of texture to the creamy base and don’t even get soggy. Absolutely do not skip this part.
The ice cream is ridiculously easy to make and as long as it gets a good overnight freeze, it’s easy to scoop and retain the shape too. It does begin melting quite quickly depending on the weather, but honestly, it’ll be gone before you have time to realise it melted. Sooooo good!
You know what you need to do!
- ¾ cup condensed milk
- ½ cup cream cheese, at room temp
- 2 Alphonso mangoes
- ¾ cup chilled whipping cream
- 7 to 8 digestive biscuits, broken into bits
- ½ cup diced mango, optional
- In a large bowl, beat the condensed milk and cream cheese till smooth. Peel the mangoes and add the pulp to the bowl. Beat again to combine. If your mango pulp has too many fibres, run it through a blender and strain it first.
- In a separate bowl, beat the cream on medium speed with a hand mixer until it thickens and forms soft, rounded peaks. Add the cream gradually to the mango cream cheese mixture, and fold gently. Do your best to not deflate the cream although the mango juice will make it a little runny.
- Stir in the biscuit bits and diced mango. I prefer to add more fresh mango on top while serving, because the pieces in the ice cream will get a little icy.
- Pour the mixture into a freezer safe container and freeze for 12 hours. Leave at room temperature for a few minutes before scooping and eating with more mango and biscuit crumbs! You can store this for 2 to 3 weeks 🙂 Happy eating!
*I used Amul whipping cream, and it's usually stored in the fridge itself. For best results, chill the cream at least 24 hours in advance and 30 minutes before you whip it, chill the bowl and beaters as well.