January 03

Mango Ice Cream

Coming up to mango season in Australia = mango ice cream.

At the beginning of the year my sister shared with us on my blog her paleo mango ice cream. It is so delicious, but my kids actually prefer this mango ice cream.

Again I use frozen organic mango. If you can get cheap frozen organic mangoes it’s worth it, as they have such a lovely delicate flavour.

Mango Ice Cream

Prep time Total time
3mins 3mins

Author:  Tracey Francis of Essential Olie


  • 1 x 395ml tin of condensed milk (full fat or skim milk)
  • 1 x 300ml cream (we use A2 or Dairy Farmers full fat cream)
  • 1 cup Frozen Mango (Defrosted)


  1. Blend mango til smooth in a blender or food processor.
  2. Whip cream either using a hand beater or mix master until it is stiff peaks.
  3. Add condensed milk and defrosted/blended mango.
  4. Lightly mix til the condensed milk and mango puree have combined with the cream.
  5. Pour into a square or rectangular dish that you can put into the freezer.
  6. Put a lid on the dish (or cover with plastic and al-foil).
  7. Freeze overnight.
  8. Serve straight from the freezer.

I hope you enjoy this flavour as much as my family does.

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