Mango Kiwi Cheesecake Mochi Ice Cream Recipe

mango kiwi cheesecake mochi ice creambrecipe for sunday spring

(This mochi is soft, sweet and tangy.)

A cool, tropical moment that reveals something a little more beautiful when you cut it open.

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INGREDIENTS.

Ingredients for the Cheesecake Ice Cream Filling.

  • 8 oz cream cheese, softened
  • 1½ cups heavy whipping cream
  • 1 cup sweetened condensed milk
  • 1 tsp vanilla bean paste
  • 1 tbsp fresh lemon juice
  • ½ cup graham cracker crumbs

Ingredients for the Mango-Kiwi Swirl.

  • 1 cup fresh ripe mango, diced
  • 1 cup fresh kiwi, diced
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Ingredients for the Mochi Wrapper.

  • 1 cup glutinous rice flour (mochiko)
  • ¼ cup granulated sugar
  • ¾ cup water
  • 1 tbsp cornstarch, for dusting

How to make this blueberry cheesecake mochi ice cream.

  1. Make the Mango-Kiwi Compote: In a small saucepan, combine the diced mango, kiwi, sugar, and lemon juice over medium heat. Simmer for 6–8 minutes, stirring occasionally, until the fruit softens and releases its juices. Stir in the cornstarch slurry and cook for 1–2 more minutes, until thickened and glossy. Remove from heat and cool completely.
  2. Make the Cheesecake Base: In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, vanilla bean paste, and lemon juice, and beat until fully combined and lump-free.
  3. Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  4. Fold in the Crust and Swirl: Fold the graham cracker crumbs through the mixture for that signature cheesecake crust flavor in every bite. Pour into a freezer-safe container, then spoon the cooled mango-kiwi compote over the top and swirl gently with a knife — this is what gives the finished mango kiwi cheesecake mochi ice cream its marbled, tropical center.
  5. Freeze: Cover and freeze for at least 4 hours, or until firm.
  6. Scoop and Freeze Again: Once firm, scoop small balls of the swirled ice cream onto a lined tray and freeze for another 1–2 hours, until completely solid. This keeps them easy to wrap without melting.
  7. Make the Mochi Wrapper: In a microwave-safe bowl, whisk together the sweet rice flour, sugar, and water until smooth. Cover with plastic wrap, poke a few holes, and microwave for 2 minutes. Stir, then microwave in 30-second bursts until the dough turns translucent and stretchy.
  8. Wrap the Ice Cream: Dust a work surface generously with cornstarch or potato starch. Turn out the mochi dough and divide into portions. Flatten each portion into a thin round, place a frozen ice cream scoop in the center, and carefully gather the edges up and around, pinching to seal completely.
  9. Freeze: Place the wrapped mochi seam-side down on a tray and freeze for at least 2 hours before serving, to allow the center to firm back up.

Tips.

  • Work with one frozen scoop at a time and keep the rest in the freezer. The ice cream softens quickly at room temperature, and a soft center makes wrapping much harder.

  • Dust your hands and work surface well with cornstarch throughout; this mango kiwi mochi recipe relies on a sticky dough, and a well-dusted surface is what keeps it manageable without tearing.

Why MakeThis?

This one is a joyful, colourful project a little more involved than a simple scoop-and-serve dessert, but the payoff is worth every step. The mango and kiwi bring a bright, tropical lift to the richness of the cheesecake, and cutting one open to reveal that golden-green swirl feels like a small triumph every time.

SERVING SUGGESTIONS.

  • Serve chilled on a small ceremonial plate, sliced in half to show off the marbled center, with a few extra diced kiwi or mango pieces scattered around for colour.

  • These also make beautiful individually wrapped treats for a summer gathering or a light, tropical-themed dessert table.

More Baking Recipes.

moist red velvet cake recipe with cream cheese frosting

Red Velvet Cake.

lemon-honey cake recipe

Lemon Cake.

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