In a bowl, beat together, cream cheese, heavy cream and sugar and beat till soft peaks.
In a bowl heat ¼ cup of cream, then and white chocolate to it. Mix it well, till chocolate dissolves.
When chocolate ganache cools down, fold it with cream cheese.
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.