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Mango Ice Cream Bombe Recipe

Mango Ice Cream Bombe

Fruit Desserts

Total Time : Serves 10

HOW TO PREPARE Mango Ice Cream Bombe Recipe

Line an 8 cup capacity pudding basin with a double layer of plastic wrap, allowing the sides to overhang.

Whisk together the NESTLÉ Sweetened Condensed Milk and the MAGGI Coconut Milk Powder in a large bowl. Fold in the lightly whipped cream and the chopped mango. Turn mixture into the prepared basin. Cover with the overhanging plastic wrap and freeze for 7-8 hours, until firm.

Dip the basin in hot water to loosen the ice cream from the sides. Turn pudding on to a serving platter, return to the freezer to firm up. Garnish with mango slices and serve immediately.

Nutritional Information For Mango Ice Cream Bombe Recipe

Per Portion of 300g

Energy : 519.00 Kcal
Protein : 8.00 g
Carbohydrate : 59.00 g
Fats : 29.00 g

Your Grocery List

  • 2 tins Nestlé® Sweetened Condensed Milk or 794 g
  • ½ cup MAGGI Coconut Milk Powder or 60 g
  • 576 g whipping cream or 600 ml, UHT, lightly whipped
  • 2 ripe mango, large, peeled and flesh chopped
  • 1 ripe mango, large, peeled and thinly sliced, to garnish


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