Sorbetto Mango
fine sorbet made with Indian mango
Fruit sorbet bursting with flavour from Alphonso mangoes.
Vaniglia Madagaskar
Italian ice cream with Bourbon vanilla
Authentic Italian ice cream with Bourbon vanilla from Madagascar. Creamy with a full-bodied vanilla flavour. A good vanilla ice cream reveals the quality of the ice cream. Packed in a plastic-free, compostable tub made from 100% renewable materials.
Ingredients
Full-fat milk* 54%, cream* 15%, corn syrup*, cane sugar*, butter*, skimmed milk powder*, Bourbon vanilla extract* 0.4%, stabiliser: locust bean gum*, ground vanilla beans*
* organically grown
Nutritional information
- Nutritional information per 100 g
- Energy 927 kJ/221 kcal
- Fat 12 g
- of which saturates 6.5 g
- Carbohydrate 24 g
- of which sugar 19 g
- Protein 3.4 g
- Salt 0.15 g
Allergene
Contains: Milk products (including lactose).
May contain traces of eggs and nuts.
How to cook
Allow the ice to thaw slightly for 5-8 min. to make it even creamier.
The ice cream is lovingly made, largely by hand, by the owner Fabrizio, his family and a small team of staff. When it comes to ice cream production, Fabrizio is a perfectionist. He took his time finding the best ingredients and recipes to make our ice cream taste so wonderfully creamy and natural.
Carefully selected ingredients for the finest flavour
Fabrizio carefully chooses good ingredients, ideally from regional producers who he knows personally. He only ever uses high-quality, fully ripe ingredients for his fruity sorbets. Sicilian lemons grow particularly well thanks to Mount Etna’s volcanic ash. This makes them particularly flavourful.
They make our lemon sorbet a real taste sensation.
Fabrizio, tell us your secret!
“I want to make the best ice cream in the whole of Italy. The only way to do that is to use sun-ripened fruit and flavoursome milk from happy cows. If you ask me, there is no pleasure in eating ice cream with lots of air whipped into it. Ice cream should be creamy and melt in your mouth. I recommend you allow my ice cream to thaw slightly. It’s worth the wait!”
