Mango Mellow

Price Per Piece: ৳ 350
Carton Size: 1 pcs
Sales Unit: Piece

Mango Mania over vanilla ice cream with the goodness of milk, topped with mixed fruit and ripple- have you ever even imagined how delicious that would be? If you can imagine that, don’t miss out on the taste of this delicacy to cheer up your mood with your beloved friends and family.

Unit Price: BDT. 350
Unit Weight: 1 Liter
Energy: 216.37 Kcal

Categories: ,


Water, Sugar, Skimmed Milk Powder, Vegetable Fat, Mango Pulp, Full Cream Milk Powder, Mixed Fruits (Orange, Vegetables), Glucose, Emulsifiers (INS 471, INS 466, INS 433), Stabilizers (INS 412, INS 407), Artificial Food Flavor (Vanilla, Mango), Thickener (INS 407), Acidity Regulator (INS 330), and Permitted Artificial Food Colors (INS 102, INS 110).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy216.37kcal
Total Fat10.01gm
Saturated Fat4.60gm
Trans Fat0.125gm


Allergen and Intolerance Ingredients:  

Milk Protein and Lactose.



Sourcing of Ingredients:

Milk -the essential ingredient of ice cream manufacturing is sourced from Denmark, France, Turkey, Ireland, Czech Republic, Australia, New Zealand etc. countries. Chocolate is sourced from Singapore and Malaysia. Milk fat comes from Australia. Flavors are imported from Italy, France, Indonesia, Thailand, Singapore etc. countries. Sugar is sourced from Bangladesh and vegetable fat is sourced from Malaysia and Indonesia. In addition, alu-sleeves are sourced from Turkey, wooden sticks and paper-cups are sourced from China, and finally comes the locally manufactured wrappers and tubs but their (wrapper and tub) raw materials are imported from Saudi Arabia. Therefore, the Ice cream preparation gets the best possible kick.

Quality Steps:

To achieve satisfactory levels of ice cream sanitation at the plant, the following points get implemented:

  • Totally ensuring that all the workers are clean and healthy. They are trained in quality control and processing most perfectly also.
  • Ensuring that only the highest quality ingredients are used.
  • Adopting proper processing techniques such as quick-freezing method to avoid ice cream defects.
  • Using appropriate equipment to process the ice cream.
  • Maintaining high standards of plant hygiene and sanitation.
  • Adopting proper distribution channels that will maintain high quality of the product.

Ice Cream Sanitation Parameters:

  • Physico-chemical analysis
  • Microbiological Analysis
  • Sensory analysis
  • Texture profile analysis


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