Mango Ice Cream (with Cheese)

A homemade ice cream version that combines the natural sweetness of ripe mangoes with the salty creaminess of queso (cheese).

Course Dessert

Cuisine Asian, Filipino

Diet Gluten Free

Prep Time 10

Cook Time 12

Chill/Freeze Time 12

Total Time 12 22

Servings

Calories 239kcal

Cost $6-8

Combine the diced mangoes, sugar, water, and heavy cream in a saucepan or mixing bowl. You can use an immersion blender or food processor 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!

Mangoes: Use the sweetest Manila or Ataulfo mangoes. If not available, use other flavorful mangoes (like Alphonso mangoes) that are 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. Feel free to use sweetened condensed milk.
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.