1 block of philadelphia cream cheese (softened)
1 mango (peeled and blend)
1/4 cup of condensed milk
1. Whisk the cream cheese together with blended mango and condensed till the mixture well combined.
2. Pour the mixture into the ice tray mould.
3. Freeze it overnight and done.
Initially, I planned to used the cheese cube as cupcake filling. However, it failed as the texture did not turn out nice and tasty. Then, I opt for classical steam mango cheese cupcake and it was a success attempt.
I follow the links below for steam mango cheese cupcake.