Mango Ice Cream

Gluten-free    No-added-salt    Vegetarian    No-added-egg
mango ice cream


  • 500 g mango flesh
  • 100 ml whipping cream
  • 300 ml fresh milk


Stove or oven method:

Add everything into a blender and purée till smooth.

Pour the mixture into a metal tin for freezing. Use some plastic wrap to cover.

After about 4 hours, remove from the freezer and using an immersion blender, purée the mixture to break up any ice crystals. You can also use an ice cream scoop or a strong spoon to scrape the ice cream to 'loosen' the ice crystals.

Put the puréed/ scraped ice cream back into the freezer for another 4 hours to harden.

Use a spoon to check when the ice cream is hardened. If it is, it is ready to serve.



This is a clever way to sneak in fruits to your fussy eater's diet while at the same time boosting their calcium intake!​​​

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