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In this post, you will learn how to make Cheesecake Ice-Cream With Mango Syrup and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Cheesecake Ice-Cream With Mango Syrup.
- 1 can fat free condensed milk
- 1/4 cup lemon juice
- lemon rind finely grated (1 whole lemon)
- 450 grams low fat cream cheese
- 500 grams gm mango (fresh, canned or frozen)
- 1 cup milk
- ½ cup sugar
- 1 teaspoon vanilla bean paste
- 3 tablespoons water
- Place the jug in the freezer and freeze until the mixture starts to set.Use the stick blender to mix the ice-cream again for about 30 seconds. Return the mix to the freezer.Repeat this step again as the ice-cream is setting.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.Blend in the metal container twice before allowing to completely freeze.
- Place all the mango syrup ingredients in a saucepan and using a stick blender puree the mix.
- 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.
- Pour the cooled syrup over the ice-cream for a delicious Mango Cheesecake Ice-Cream.
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