Mango Cheesecake Ice Cream

• Chill mango coulis for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 1 cup chopped mangos
• Juice of 1/2 lemon
• 2 tbsp caster sugar
• 2 Marie biscuits
• 2 tsp sugar
• 2 tsp melted butter
• 100g condensed milk
• 3 tbsp cream cheese
• 1/2 tsp vanilla extract
• 1/2 cup chilled whipping cream

1. 1Add the chopped mangoes and 2 tbsp caster sugar to a pan.
2. 2Cook the mangoes and sugar for 3-4 minutes, then add the juice of 1/2 lemon, mix well, and turn off the flame.
3. 3Let the mango coulis cool down completely.
4. 4In a small mixing bowl, crush the 2 Marie biscuits and add 2 tsp sugar and 2 tsp melted butter.
5. 5Combine the crushed biscuits, sugar, and melted butter well to prepare the biscuit swirl.
6. 6Beat the 3 tbsp cream cheese until it is soft and lump-free.
7. 7Add 100g condensed milk and 1/2 tsp vanilla extract to the cream cheese, and beat until smooth.
8. 8In a separate mixing bowl, beat the 1/2 cup chilled whipping cream until it reaches stiff peaks.
9. 9Gently fold the condensed milk and cream cheese mixture into the whipped cream until combined, forming a unified silky white ice cream base.
10. 10Take a rectangular stainless steel loaf pan (or 9" by 9" tin) and spread 1/3 of the ice cream base at the bottom.
11. 11Top the ice cream base with 1/3 of the cooled mango coulis and 1/3 of the biscuit swirl.
12. 12Repeat the layering process twice more, adding the remaining ice cream base, mango coulis, and biscuit swirl.
13. 13Gently swirl the layers together using a skewer to create a marbled effect.
14. 14Place the assembled ice cream in the freezer to set completely.
15. 15Serve the finished mango cheesecake ice cream in a waffle cone.

These instructions are our analysis of the original video. Watch on YouTube →