Mango Cheesecake Ice Cream (no-churn)

Easy, delicious, mango ice cream with cream cheese and biscuit pieces!

Prep Time: 15

Total Time: 15

Makes: 1 litre tub

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Ingredients

2 Alphonso mangoes (see notes)
3/4 cup condensed milk (230 gms)
1/2 cup cream cheese, at room temp (115 gms)
3/4 cup chilled whipping cream (190 ml)
10 to 12 digestive biscuits, broken into bits

Instructions

Peel the mango and blend the pulp until smooth. If there are fibres after blending, strain the pulp before using.
In a bowl, beat the condensed milk and cream cheese on medium speed till smooth. Add the mango pulp and beat again to combine.
In another mixing bowl, beat the cream on high speed with a hand mixer until it thickens and forms stiff peaks, 3 to 4 minutes. Now add the mango mixture to the cream and fold gently to combine. See photos below.
Stir in about three-fourths of the biscuit bits. Pour the mixture into a 1 litre freezer-safe container, scatter the remaining biscuit pieces on top and freeze for at least 12 hours.
Leave at room temperature for 5 to 10 minutes before scooping and eating with extra diced mango pieces and more biscuit crumbs if you like. The texure will be a bit icy in parts because the fresh mango juice would have frozen, but it quickly becomes perfectly creamy. This ice cream does melt fast, which just means you get to eat it fast :) You can store this for about a month in the freezer. Happy summer!

Notes

*Alphonso mangoes have the best flavour and colour (one mango weighs between 200 to 300 gms), but any other variety is ok too.

*I used Amul whipping cream and I usually find it on Big Basket. 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.

*For plain mango ice cream, simply skip the cream cheese. The ice cream will be a little softer and sweeter without the tang of cream cheese, but just as delicious!