Mango Queso Ice Cream, more aptly called Mango Queso Sorbetes, is the Filipino version of ice cream that combines the natural sweetness of ripe mangoes with the salty creaminess of queso (cheese). What makes it special is its lighter and creamier texture compared to traditional ice cream.
Sorbetes, locally known as "dirty ice cream," is a popular frozen treat sold by street vendors in the Philippines. It is originally made with coconut milk, carabao milk (water buffalo milk), and flavors that Filipinos adore.
The addition of cassava or tapioca starch acts as a thickening agent for a smoother and creamier texture. It aids in preventing ice crystals from forming, resulting in a more enjoyable and velvety mouthfeel.
You may also like to try other sorbetes flavors, like Ube (Purple Yam) Ice Cream and Avocado Pistachio Ice Cream.
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Ingredients you'll need
Notes and substitutions
- Mangoes: Use the sweetest Manila or Ataulfo mangoes. If not available, use another mango variety that is ripe, sweet, and not too stringy.
- Tapioca starch: This stabilizer thickens the mixture and prevents ice crystals from forming by absorbing excess water. Alternatively, you can use cassava or arrowroot flour in a 1:1 ratio. Another option is to use slightly less cornstarch or a small amount of xanthan gum.
- Heavy cream: Higher fat content of at least 36% helps create a creamy and smooth texture. Full-fat coconut milk or coconut cream can be used as substitutes, while half-and-half may yield a less creamy result.
- Cheese: You can use mild cheddar cheese, Edam cheese (queso de bola), or choose one with a mild, salty flavor that you enjoy eating.
How to make this recipe
Step 1: Combine 3 mangoes (diced), ⅔ cup sugar, 1 cup water, and 2 cups heavy cream in a saucepan.
Step 2: Use an immersion blender to blend everything until smooth, or leave some mango chunks as desired. Alternatively, you can mash the mangoes and whisk all the ingredients together in the saucepan.
Step 3: Add ⅓ cup tapioca starch and mix until completely dissolved. Turn on the heat at this point and set it to medium.
Step 4: Simmer the mixture for 10-12 minutes, stirring constantly. It should slightly thicken and coat the back of a spoon.
Step 5: Remove from the heat and let it cool for about 15 minutes. Transfer the mixture to a container and refrigerate for at least 4 hours or until completely chilled.
Chilling the ice cream mixture before churning allows the flavors to develop and ensures even freezing for a smooth and creamy texture. It is an important step you shouldn't skip.
Step 6: Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Gradually add the cheese toward the end.
Step 7: Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Place a piece of plastic wrap directly on the surface, then cover it completely to prevent ice crystals from forming. Store it in the coldest part of your freezer.
Step 8: Let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.
Serve and enjoy your Mango Queso Ice Cream!
Recipe FAQs
To make this recipe without an ice cream maker, pour the chilled mixture into a freezer-safe, shallow container, stirring every 30 minutes while it freezes until it reaches your desired consistency. Note that it may have a less creamy texture and can be slightly icy.
Yes, you can use frozen mangoes but thaw them before using them to avoid an icy texture in the ice cream. You can thaw them in the refrigerator overnight or let them sit at room temperature for about 30 minutes to an hour.
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📖 Recipe
Mango Queso Ice Cream
Equipment
- Ice Cream Maker
- Blender (Optional)
- 9x5x3 loaf pan or a 2-quart freezer-safe container
Ingredients
- 3 Manila or Ataulfo mangoes, diced (2 cups mashed) (see note)
- ⅔ cup granulated sugar (see note)
- 1 cup water
- 2 cups heavy cream (see note)
- ⅓ cup tapioca starch (see note)
- ½ cup crumbled cheddar or Edam cheese (see note)
Instructions
- Combine the diced mangoes, sugar, water, and heavy cream in a saucepan. You can use an immersion blender to blend everything until smooth or leave some mango chunks as desired. Alternatively, you can mash the mangoes and whisk all the ingredients together in the saucepan.
- Add the tapioca starch and mix until completely dissolved.
- Place the saucepan over medium heat. Simmer the mixture for 10-12 minutes, stirring constantly. It should slightly thicken and coat the back of a spoon.
- Remove from the heat and let it cool for about 15 minutes. Transfer the mixture to a container and refrigerate for at least 4 hours or until completely chilled.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Gradually add the cheese toward the end.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Place a piece of plastic wrap directly on the surface, then cover completely to prevent ice crystals from forming. Store it in the coldest part of your freezer.
- Let it sit at room temperature for a few minutes to soften slightly before scooping. Serve and enjoy!
Video
Notes
- Mangoes: Use the sweetest Manila or Ataulfo mangoes. If not available, use another mango variety that is ripe, sweet, and not too stringy.
- Sugar: Feel free to adjust the amount of sugar depending on your taste or how sweet the mangoes are.
- Tapioca starch: This stabilizer thickens the mixture and prevents ice crystals from forming by absorbing excess water. Alternatively, you can use cassava or arrowroot flour in a 1:1 ratio. Another option is to use slightly less cornstarch or a small amount of xanthan gum.
- Heavy cream: Higher fat content of at least 36% helps create a creamy and smooth texture. Full-fat coconut milk or coconut cream can be used as substitutes, while half-and-half may yield a less creamy result.
- Cheese: You can use mild cheddar cheese, Edam cheese (queso de bola), or choose one with a mild, salty flavor that you enjoy eating.
Deo
What types of cheese can I use that won't make the ice cream taste different?
Nora Rey
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!