That’s why we have developed our ice cream by using quality ingredients such as real fruit and only quality milk solids.

Mingo Ice Cream Making Process

The History of Mingo Ice Cream

“Bringing a world of joy and fun since our humble beginnings in 2009”

Mingo Ice Cream started in 2009. Although our beginnings were humble, we brought with us traditional Thai recipes for our Asian dessert ice cream ranges. These recipes were developed 30 years ago by our These recipes were developed 30 years ago by our Executive Vice President, Jirasak Vongsuwan. It is a recipe unique to Thais as well as across Asia, and only tweaked to adapt to changing market tastes. Indeed one of the secrets lies in using fresh coconuts, and using real fruit in our ice cream, but let’s not forget the arduous hush-hush process we use to make these delicious fruit ice creams.

We put passion into every tub, cup and stick that we make. You can now find Mingo Ice Cream, and our different brands Rokka, Oasis and Fruitesia in Thailand, Singapore, Malaysia, Taiwan, and parts of Vietnam, Laos, Cambodia, Myanmar and China.