Blueberry Cheesecake Semi Freddo

Combine the condensed milk, lemon juice, lemon rind and cream cheese in the bowl of a food processor and process until well mixed. 

Add the cream and pulse to combine. 
 

Spoon the mixture into a loaf pan that has been lined with cling film and add half the blueberries, distributing them evenly through the mixture.
Freeze mixture in the pan until solid.

Remove from the freezer and store in the fridge for about 30 minutes before serving. 

Unmould the loaf on to a serving plate. 
 

Drizzle with the mango sauce and scatter over the remaining blueberries. 
 

MANGO SAUCE:
Combine the mango, sugar and vanilla in a blender and puree until smooth. 

NOTE: Use fresh mangoes when in season.