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    Home » Desserts

    Mango Queso Ice Cream

    Published: May 20, 2023 by Nora Rey · This post may contain affiliate links · Leave a Comment

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    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 It is originally made with coconut milk, carabao milk (water buffalo milk), and flavors that Filipinos adore.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.

    Two scoops of Mango Queso Ice Cream on a sugar cone.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Frequently asked questions
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Mango Queso Ice Cream
    Water is not in the picture.

    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: The 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

    (1)Combine 3 mangoes (diced), ⅔ cup sugar, 1 cup water, and 2 cups heavy cream in a saucepan.

    Combining the ingredients in the saucepan.

    (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.

    Blending the ingredients using an immersion blender.

    (3)Add ⅓ cup tapioca starch and mix until completely dissolved. Turn on the heat at this point and set it to medium.

    Dissolving tapioca starch in the ice cream mixture.

    (4)Simmer the mixture for 10-12 minutes, stirring constantly. It should slightly thicken and coat the back of a spoon.

    Thickened ice cream mixture, coating the back of the spoon.

    (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.

    Pouring the thickened ice cream mixture into a container.

    (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.

    Adding the cheese while the ice cream is churning.

    (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.

    Spreading the churned ice cream in the loaf pan.

    (8)Let it sit at room temperature for a few minutes to soften slightly before scooping.

    Scooping the ice cream in the loaf pan.

    Serve and enjoy!

    Scoops of Mango Queso Ice Cream in a bowl.

    Frequently asked questions

    Can I make ice cream without an ice maker?

    To make this recipe without an ice cream maker, pour the chilled mixture into a freezer-safe, shallow container, stirring every 30 minutes until it reaches your desired consistency. Note that it may have a less creamy texture and can be slightly icy.

    Can I use frozen mangoes?

    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.

    Other dessert recipes you may like

    • Avocado & Milk in Ice
      Avocado and Milk in Ice
    • Ube (Purple Yam) Ice Cream
      Ube (Purple Yam) Ice Cream
    • Mango Sago in a cup
      Mango Sago
    • red velvet cupcakes
      Red Velvet Cupcakes

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Mango queso ice cream on a cone

    Mango Queso Ice Cream

    A creamy, lighter version of the traditional ice cream that combines the natural sweetness of ripe mangoes with the salty creaminess of queso (cheese).
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    Print Pin Rate
    Course: Dessert
    Cuisine: Asian, Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Chill/Freeze Time: 12 hours hours
    Total Time: 12 hours hours 22 minutes minutes
    Servings: 12
    Calories: 239kcal
    Author: Nora Rey
    Cost: $6-8

    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)
    • ⅔ cup granulated sugar see note
    • 1 cup water
    • 2 cups heavy cream sub: full-fat coconut milk/cream or half-and-half
    • ⅓ cup tapioca starch see note
    • ½ cup crumbled cheddar or Edam cheese
    US Customary - Metric

    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

    Sugar: Feel free to adjust the amount of sugar depending on your taste or how sweet the mangoes are.
    Tapioca Starch: You can also 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.

    Nutrition

    Calories: 239kcalCarbohydrates: 23gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 43mgPotassium: 129mgFiber: 1gSugar: 19gVitamin A: 1190IUVitamin C: 19mgCalcium: 66mgIron: 0.2mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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