Preparation Steps
- Add the first 6 ingredients to a two litre plastic jug.
Use a stick blender to thoroughly mix the ingredients and fluff the mixture up.
d:- Place the jug in the freezer and freeze until the mixture starts to set.
- Use the stick blender to mix the ice-cream again for about 30 seconds.
Return the mix to the freezer.
- Repeat this step again as the ice-cream is setting.
- Once the mixture has been re-mixed twice, transfer the ice-cream to a deep metal dish and return to the freezer.
Choose a dish which is large enough and has enough space to use the stick blender.
- Blend in the metal container twice before allowing to completely freeze.
- Place all the mango syrup ingredients in a saucepan and using a stick blender puree the mix.
- Heat the syrup and let it boil for 5 minutes stirring regularly.
- Reduce the heat slightly and stir for a further two minutes or until the mixture is at a desirable syrup consistently.
It will thicken slightly on cooling.
- Pour the cooled syrup over the ice-cream for a delicious Mango Cheesecake Ice-Cream.