Summary

This recipe serves 10 and costs $1.27 per serving. One serving contains 305 calories, 8g of protein, and 11g of fat. A few people made this recipe, and 18 would say it hit the spot. If you have condensed milk, water, mango, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so excellent. Try Strawberry Cheesecake Ice Cream, eggless mango cheesecake | no bake mango cheesecake, and Strawberry Cookies and Cream Ice Cream for similar recipes.

Instructions

1. Add the first 6 ingredients to a two litre plastic jug. Use a stick blender to thoroughly mix the ingredients and fluff the mixture up.d:
2. Place the jug in the freezer and freeze until the mixture starts to set.
3. Use the stick blender to mix the ice-cream again for about 30 seconds. Return the mix to the freezer.
4. Repeat this step again as the ice-cream is setting.
5. Once the mixture has been re-mixed twice, transfer the ice-cream to a deep metal dish and return to the freezer. Choose a dish which is large enough and has enough space to use the stick blender.
6. Blend in the metal container twice before allowing to completely freeze.
7. Place all the mango syrup ingredients in a saucepan and using a stick blender puree the mix.
8. Heat the syrup and let it boil for 5 minutes stirring regularly.
9. Reduce the heat slightly and stir for a further two minutes or until the mixture is at a desirable syrup consistently. It will thicken slightly on cooling.
10. Pour the cooled syrup over the ice-cream for a delicious Mango Cheesecake Ice-Cream.

Ingredients

• 1 fat free condensed milk
• 2 lemon juice
• 3 lemon rind finely grated whole lemon)
• 4 low fat cream cheese
• 5 gm mango (fresh, canned or frozen)
• 6 milk
• 7 sugar
• 8 vanilla bean paste
• 9 water

Directions

• 2 Place all the mango syrup ingredients in a saucepan and using a stick blender puree the mix.
• 3 Heat the syrup and let it boil for 5 minutes stirring regularly.Reduce the heat slightly and stir for a further two minutes or until the mixture is at a desirable syrup consistently. It will thicken slightly on cooling.
• 4 Pour the cooled syrup over the ice-cream for a delicious Mango Cheesecake Ice-Cream.