Mango ice cream with cheese combines sweet, ripe mangoes with little bits of salty cheese.
This version is inspired by Filipino sorbetes, also called "dirty ice cream."
Cheese might sound unusual in ice cream, but if you like sweet and salty together, it makes sense!
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Ingredients You'll Need
Notes and Substitutions
- Mangoes: Use ripe, sweet mangoes. Manila or Ataulfo mangoes work well because they have smooth flesh without many fibers. Other varieties work too, as long as they're sweet and not too stringy.
- Tapioca starch: Also called tapioca flour or cassava starch. It thickens the mixture and helps keep the ice cream smooth and less icy. Cassava flour is a different product.
- Heavy cream: Makes the ice cream smooth and creamy. Full-fat coconut milk or coconut cream also works, though the flavor and texture will change. Half-and-half makes it less creamy.
- Sugar: Use granulated sugar. Adjust the amount depending on how sweet your mangoes are.
- Cheese: Use mild cheddar, Edam (queso de bola), or another mild, salty cheese you enjoy. Cut it into small pieces so it mixes evenly into the ice cream.
How to Make Mango Ice Cream with Cheese
If your ice cream maker has a freezer bowl, freeze it ahead of time according to the manufacturer's instructions.
Step 1: Mix the ingredients
Peel 3 ripe mangoes and cut the flesh away from the pits.
In a medium pot, combine the mangoes with:
- ⅔ cup sugar
- 1 cup water
- 2 cups heavy cream
Blend with an immersion blender until smooth. You can also mash the mangoes well using a fork.
Whisk everything together.
Add ⅓ cup tapioca starch.
Whisk until there are no lumps before turning on the heat.
Step 2: Cook until slightly thickened
Cook over medium heat for 10-12 minutes, stirring constantly and scraping the bottom.
Give the starch time to thicken. This helps keep the ice cream smooth and less icy.
Once the mixture coats the back of a spoon, remove it from the heat.
Step 3: Cool and chill
Let the mixture cool for about 15 minutes, then transfer to a container.
Cover and refrigerate for at least 4 hours, until completely cold.
A cold mixture freezes better in the ice cream maker, so don't skip this step.
Step 4: Churn and add the cheese
Pour the cold mixture into your ice cream maker.
Churn according to the manufacturer's instructions until thick like soft-serve ice cream.
Gradually add the cheese during the last few minutes.
Step 5: Freeze and serve
Transfer to a freezer-safe container.
Press plastic wrap directly onto the ice cream to help prevent ice crystals on top, then cover with a lid.
Freeze for at least 4 hours, until firm.
Let the ice cream sit at room temperature for a few minutes so it's easier to scoop.
Serve your homemade mango ice cream with cheese in bowls or cones. Enjoy!
Tips for Mango Ice Cream
- Start with sweet mangoes. Taste the fruit before using it. Extra sugar won't make up for mangoes that have little flavor.
- Mix in the starch before heating. Whisk until there are no lumps.
- Keep stirring while it cooks. Scrape the bottom so the mixture doesn't stick or burn.
- Give the starch time to thicken. Cook until the mixture coats the back of a spoon. This helps keep the ice cream smooth and less icy.
- Chill completely before churning. The mixture should be cold all the way through.
- Cut the cheese into small pieces. Large chunks become firm when frozen and are harder to eat.
Recipe FAQs
Sorbetes is Filipino ice cream, often called "dirty ice cream." It's traditionally made with carabao milk or coconut milk. Some recipes use tapioca starch, also called cassava starch, to thicken the mixture. Ube, mango, avocado, and cheese are some of the common flavors you'll find.
Mild cheddar or Edam works well. Choose a cheese with a mild, salty taste and cut it into small pieces before adding.
Yes. Use unsweetened frozen mangoes and thaw before blending. Taste them first so you can adjust the sugar.
This recipe works best with an ice cream maker. Freezing the mixture without churning will make it harder and less smooth.
The mixture may have frozen too slowly, or the ice cream may have partly melted and refrozen. Chill the base completely before churning and keep the finished ice cream tightly covered in the freezer.
More Mango Desserts to Try
- Mango float: Layers of graham crackers, sweetened cream, and ripe mangoes.
- Mango gelatin: Mango pieces in a creamy gelatin or gulaman mixture.
- Mango sago: Mangoes and chewy sago pearls in sweetened milk or cream.
- Mango cheesecake: Creamy cheesecake with mango and a cookie crust.
- Mango jam: Mangoes cooked with sugar into a spread for bread, pastries, or a filling for turon.
- Mango shake: Ripe mangoes blended with milk, sugar, and ice.
Drinks and Cold Treats You May Like
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📖 Recipe
Mango Ice Cream with Cheese
Equipment
- Ice Cream Maker
- Medium pot
- Immersion blender (optional)
- Freezer-safe container with a lid (I used a 9x5x3 loaf pan)
Ingredients
- 3 ripe mangoes peeled, pitted, and cut into small pieces
- ⅔ cup granulated sugar (adjust to taste)
- 1 cup water
- 2 cups heavy cream
- ⅓ cup tapioca starch
- ½ cup mild cheddar or Edam cheese cut into small pieces
Instructions
- Combine mangoes, sugar, water, and heavy cream in a medium pot. Blend until smooth, then whisk in the tapioca starch before turning on the heat.
- Cook over medium heat for 10-12 minutes, stirring constantly, until slightly thickened and coating the back of a spoon.
- Remove from the heat and let cool for about 15 minutes. Transfer to a container, then cover. Refrigerate for at least 4 hours, until completely cold.
- Churn according to your ice cream maker's instructions until thick like soft serve. Add the cheese during the last few minutes.
- Transfer to a freezer-safe container. Press plastic wrap onto the surface, then cover. Freeze for at least 4 hours, until firm. Let soften briefly before scooping if needed.
Video
Notes
- Mangoes: Use ripe, sweet Manila, Ataulfo, or another variety with few fibers.
- Tapioca starch: Also called tapioca flour or cassava starch. Helps thicken the base and reduce iciness.
- Heavy cream: Full-fat coconut milk or cream also works, but changes the flavor and texture. Half-and-half makes it less creamy.
- Sugar: Adjust to the sweetness of your mangoes.
- Cheese: Use mild cheddar or Edam, cut into small pieces. Optional.
Deo says
What types of cheese can I use that won't make the ice cream taste different?
Nora Rey says
Great question! For a cheese that won't overpower the ice cream's flavor, you can use a hard or semi-hard cheese that you enjoy eating out of hand. Gouda, cheddar, or even a mild Swiss cheese can work well as they have subtle flavors that complement the ice cream without being too dominant. Feel free to experiment and find the cheese that perfectly balances the creamy goodness of your ice cream!