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Cheesecake Ice-Cream With Mango Syrup

 
One serving costs about $1.27

$1.27 per serving

18 people like this recipe

18 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:41%

Spoonacular Score: 41%

 

This recipe serves 10 and costs $1.27 per serving. One serving contains 305 calories, 8g of protein, and 11g of fat. A few people made this recipe, and 18 would say it hit the spot. If you have condensed milk, water, mango, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so excellent. Try Strawberry Cheesecake Ice Cream, eggless mango cheesecake | no bake mango cheesecake, and Strawberry Cookies and Cream Ice Cream for similar recipes.

Ingredients

Servings:
1 can
1 can canned fat free condensed milk
canned fat free condensed milk
0.25 cup
0.25 cup lemon juice
lemon juice
1
1  whole lemon rind
whole lemon rind
15.87 oz
15.87 oz low fat cream cheese
low fat cream cheese
1.1 lb
1.1 lb canned fresh mango
canned fresh mango
1 cup
1 cup milk
milk
0.5 cup
0.5 cup sugar
sugar
1 tsp
1 tsp vanilla bean paste
vanilla bean paste
3 Tbsps
3 Tbsps water
water
1 can canned fat free condensed milk
1 can
canned fat free condensed milk
0.25 cup lemon juice
0.25 cup
lemon juice
1  whole lemon rind
1
whole lemon rind
15.87 oz low fat cream cheese
15.87 oz
low fat cream cheese
1.1 lb canned fresh mango
1.1 lb
canned fresh mango
1 cup milk
1 cup
milk
0.5 cup sugar
0.5 cup
sugar
1 tsp vanilla bean paste
1 tsp
vanilla bean paste
3 Tbsps water
3 Tbsps
water

Equipment

sauce pan
sauce pan
blender
blender
sauce pan
sauce pan
blender
blender


Instructions

  1. 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:
  2. Place the jug in the freezer and freeze until the mixture starts to set.
  3. Use the stick blender to mix the ice-cream again for about 30 seconds. Return the mix to the freezer.
  4. Repeat this step again as the ice-cream is setting.
  5. 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.
  6. Blend in the metal container twice before allowing to completely freeze.
  7. Place all the mango syrup ingredients in a saucepan and using a stick blender puree the mix.
  8. Heat the syrup and let it boil for 5 minutes stirring regularly.
  9. 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.
  10. Pour the cooled syrup over the ice-cream for a delicious Mango Cheesecake Ice-Cream.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.27
Ingredient
1 can canned fat free condensed milk
¼ cups lemon juice
1 whole lemon rind
450 grams low fat cream cheese
500 grams canned fresh mango
1 cup milk
½ cups sugar
1 teaspoon vanilla bean paste
Price
$2.15
$0.41
$0.50
$5.14
$3.62
$0.33
$0.14
$0.43
$12.72

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
304k Calories
7g Protein
11g Total Fat
44g Carbs
5% Health Score
Limit These
Calories
304k
15%

Fat
11g
17%

  Saturated Fat
6g
42%

Carbohydrates
44g
15%

  Sugar
42g
47%

Cholesterol
40mg
13%

Sodium
273mg
12%

Get Enough Of These
Protein
7g
16%

Vitamin C
22mg
27%

Calcium
213mg
21%

Phosphorus
196mg
20%

Vitamin A
935IU
19%

Vitamin B2
0.31mg
18%

Selenium
8µg
13%

Vitamin B12
0.7µg
12%

Potassium
381mg
11%

Folate
36µg
9%

Vitamin B5
0.88mg
9%

Vitamin B6
0.11mg
6%

Magnesium
21mg
5%

Vitamin B1
0.08mg
5%

Zinc
0.77mg
5%

Vitamin E
0.66mg
4%

Copper
0.08mg
4%

Vitamin D
0.53µg
4%

Fiber
0.88g
4%

Vitamin K
2µg
3%

Vitamin B3
0.5mg
3%

Manganese
0.04mg
2%

Iron
0.25mg
1%

covered percent of daily need

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