A smooth and sunny mango sorbet.
Can I eat this?
No hydrogenated fats, GMO, or artificial ingredients.
Danieli mango sorbet contains the following allergens…
Please be advised that whilst we make every effort to control allergens, cross contamination may occur and traces of allergens may be present in all flavours.
make mine a double
We think mango sorbet goes particularly well with…strawberry sorbet. Not only are they both dairy free, and intensely fruity, but the colours couldn’t be more cheerful if they tried.
I’ll try a triple
A triple scoop is an opportunity to create the perfect combo of flavours. If you don’t need it to be dairy free then go for a scoop of classic creamy vanilla and a scoop of sweet tropical coconut. They both support the mango really well and allow it to remain centre stage.
about mango sorbet
Sorbetti were the first ices to be invented. They come under the category of water ices and are made by freezing and churning a simple syrup of water, fruit juice or puree, and sugar. Interestingly, not all early Italian sorbetti were dairy free. The distinction between sorbetti and gelati did not come about until much later.
Our sorbet are soft and smooth, with a creamy texture not unlike gelato. The texture is softer than gelato, but they are not ‘icy’ as you might imagine.
Our mango sorbet is made with pure mango puree for an exceptionally clean fruity flavour.