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Mango Ice Cream With Pumpkin Seed Oil Recipe


Mango Ice Cream

  • 400g Fresh mango, diced 2

  • 50 g Cream

  • 100 ml milk

  • Blossom honey

  • 2-3 tablespoons vomFASS Wild Mango Balsamic Star

  • Styrian Pumpkin Seed Oil from vomFASS

  • Pumpkin Seeds


  1. Place all ingredients in a blender and blend until smooth. Then put in an ice cream maker and freeze for about 1 hour. Pour into a Tupperware tub and place in the freezer overnight.

  2. Let it thaw a little before serving, then it's easier to scoop into balls.

  3. Serve and garnish with some pumpkin seed oil and pumpkin seeds

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