Mango Ice Cream with Cheese

Homemade mango ice cream with pieces of salty 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 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.

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.