• In a bowl, beat together, cream cheese, heavy cream and sugar and beat till soft peaks.
• In a bowl heat ¼ cup of cream till it starts to bubble, Switch off the gas and white chocolate to it. Mix it well, till chocolate dissolves.
• When chocolate ganache cools down, fold it with cream cheese and cream mixture.
• Add Mango puree, lemon juice and fold lightly.
• Do not overbeat the mixture.
• Transfer to cream molds or shallow container.
• Add some strawberry crush/mango puree and make swirls with toothpick. Or you can also add mango pieces, crushed cookies or nuts for the crunch.
• Cover the conatiner and freeze for about 8 hrs. `
• When ready to serve, keep the ice cream container out for about 5 mins. This will loosen the ice cream.
• Dip a ice cream scooper in hot water and scoop out. Serve immediately with fruits, nuts or they way you like it.

Make Quick Strawberry Compote/Crush

• To make small amount of strawberry crush, cook about 1 cup of fruit puree with 1 tbsp of sugar for 10 minutes in a pan, or till it gets thicker. Cool and then add to desserts and ice creams.