30 Apr · GelatoMyWay · No Comments

Mango sorbetto

Welcome back,

Today I want to tell You the story of a lonely little mango …

Yes, just a mango!

Born and raised in a small island of a Spanish archipelago, slowly it came to maturity with the help of the sun and many cures.

Then, one day, a farmer picked it and after several passages it came, together with other fruit, in my basket from a supermarket and way home.

I was there on holidays and in that vacation we ate mango (as well as papaya, avocado, pineapple …) almost every day, but this last mango,  that we could not eat ,  remained in the fruit bowl on the table.

On the way back to Italy, with all luggage ready,  that last mango was looking at me from across the table … I had not  the courage nor the willing to throw it away!

I took a sudden decision: I opened a suitcase and decided to bring it back with me to Italy!

This was the glorious end of a delicious mango …

Below is the recipe …


250 gr. of mango pulp
180 gr. of sugar
400 ml of water
4 gr. of stabilizer


Measure water, then pour the sugar and mango pulp, blend well in a blender and strain through a fine-mesh strainer.

Add the stabilizer and mix again, put the liquid into the gelato maker machine and let stir for at least 25/30 minutes.

When sorbetto is ready, put it in the freezer for at least an hour and …



Valentina Pacini


Mango sorbetto

Mango sorbetto


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