Mango Cheesecake Popsicles, an exquisite frozen treat for the hot season. Made with only 4 ingredients: cream cheese, mango puree, condensed milk and cream, these popsicles are a delicious twist on the classic mango cheesecake. Layers of pure indulgence in one luscious summer treat.
If you are looking forward to the hot season, I have a luscious frozen treat for you that not only tastes divine, but it's also incredibly easy to make with just 4 ingredients and very little prep.
Mangoes are one of my favourite fruits when they are in season, they are sweet and juicy and simply delicious. Enjoy them on their own, use them for baked or no-bake desserts, or add them to salads or salsas, there are endless possibilities.
Or, if you happen to have a tin of Kissan Mango Pulp, you don't even need to wait for the mango season, you have perfectly delicious mango puree ready to use - I also made Mango Lassi with it.
And since the mango puree already has sugar added, and this popsicle recipe calls for sweetened condensed milk, there is no need to add any other extra sugar to the pops. All you need is some popsicle or ice lolly moulds, and the rest can be ready in 5 minutes.
For a kid-friendly version, why not try my Mango Lassi Ice Lollies, which have no refined sugar added, and they use fresh mango puree - they are so good!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- mango puree - I used Kissan mango pulp, but you can also use fresh mango and blitz them into a puree
- cream cheese - my preferred one is Philadelphia cream cheese, but othe brands would work too
- cream - I used double cream / heavy cream, but you can also use whipped cream
- condensed milk - for a touch of extra sweetness and creaminess
Step-by-step photos and instructions
- add the cream to a large mixing bowl, and use a hand mixer to beat it until it holds soft peaks
- add the cream cheese, consensed milk and half of the mango puree and beat again to get a smooth texture
- add a tablespoon of mango puree to each popsicle mould, a tablespoon of the cheesecake filling, and keep alternating until the mould is full
- insert the popsicle sticks and freeze the popsicles for at least 12 hours
Expert tips
The popsicles have to be frozen solid before removing them from the moulds, if they didn't have enough time to freeze, it will be hard to remove them without the popsicle stick coming out while the popsicles are still stuck to the moulds.
To remove them easily, dip the moulds in hot water for 10-15 seconds, that will warm up the moulds just enough for the popsicles to pop out easily, without the popsicles melting.
Once the popsicles are out of the moulds, you can also coat them in melted chocolate if you wish, but that's entirely optional, they are divinely rich and indulgent as it is.
If you don't have popsicle / ice lolly moulds, you can just add the mixture to metal loaf tin, and enjoy it as an ice cream, I also have this incredibly Mango Ice Cream Recipe which is as good.
Other mango desserts
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Mango Cheesecake Popsicles
Ingredients
- 1 cup mango puree ( 250 ml)
- 1 cup double cream ( heavy cream) (250 ml)
- ½ cup Philadelphia cream cheese (125 ml)
- ¼ cup sweetened condensed milk (65 ml)
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Instructions
- In a large mixing bowl, add the double cream, and use a hand mixer to beat it until it hold soft peaks.
- Add the cream cheese, condensed milk and half of the mango puree, and beat again to get a smooth cream.
- Add one tablespoon of the reserved mango mango puree to each popsicle mould, top with the cream cheese mixture, and continue to alternate until the moulds are full.
- Insert a popsicle stick into each mould, and freeze them for at least 12 hours.
- To remove the popsicles from the moulds, just dip the moulds in hot water for 10-15 seconds, they should pop out easily.
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