Mango Cheesecake Ice Cream (no-churn)
Prep time
Total time
Easy, delicious, no-churn mango icecream with cream cheese and biscuit pieces!
Recipe type: Dessert
Makes: 1litre tub
  • 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
  1. 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.

  2. 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.

  3. 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.

  4. 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!
*Alphonso mangoes have the best flavour and colour, but any other variety is ok too.

*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.
Recipe by The Desserted Girl at