4 Serves
33 Mins
In a saucepan, combine the fresh mango and sugar to create the syrup base, then use an immersion blender to puree the mixture until smooth.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
114 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
162 mg / 4,700 mgSodium
84 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
36 g / 50 gSaturated Fat
28 g / 20 gCholesterol
139 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat the mango puree over medium heat, bringing it to a boil for 5 minutes while stirring regularly, then reduce heat and simmer for an additional 2 minutes until thickened.
Combine the heavy cream and cheesecake mix in a large bowl, then place the bowl in the freezer until the edges begin to set.
Remove the mixture from the freezer and use an immersion blender to mix for 30 seconds to break up ice crystals, then return to the freezer.
Repeat the freezing and blending process two more times to ensure a smooth, creamy texture.
Transfer the finished ice cream to a serving dish and drizzle the cooled mango syrup over the top before serving.
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