Talenti Alphonso Mango

I have a love-hate relationship with mangoes.  When they are good they are amazing; sweet, juicy, rich, and smooth.  Unfortunately, I've had many more bad mangoes than good mangoes in my life (maybe I am bad at choosing mangoes, or maybe I should just move to India), and when a mango is bad it is really bad.  It is a sickening, cloying, pulpy mush. Blerck.

Mango ice creams and sorbets are similar. They're either really good or really bad, and Talenti's Alphonso Mango is solidly in the 'really good' camp.  Talenti says

We make this exotic sorbetto simply with ripe Indian mangos, pure sugar and fresh lemon. It's free of milk, though your mouth might have trouble believing it at first. Just keep eating it until your mouth admits it was wrong and apologizes.

I have to give credit where credit is due to the amazing Talenti flavor description writer. Simply sublime.

If you're making an ice cream/gelato/sorbet end-of-the-world bunker, let Talenti Alphonso Mango represent the mango category.  Eating this gelato was just like eating a perfectly ripe, perfectly sweet mango.  Alphonso Mango had Talenti's signature smooth texture even thought it is a sorbet rather than a gelato.  Not even a hint of iciness! Talenti, what is your secret?!  Additionally it was much denser than your typical sorbet.

The mango flavor was strong and pure with no dairy and no mix-ins to dilute the essence of mango.  I couldn't explicitly taste the lemon, but I think the slight tartness of the lemon juice probably kept this incredibly sweet flavor from being rather too saccharine.

Imagine the most perfect mango a person can conceive of, mashing it up, freezing it meanwhile somehow keeping the perfect mango texture and you have this wonderful sorbetto.

🍦🍦🍦🍦/4 cones.  This is a pretty rare Talenti flavor, so if you see it, definitely pick up a pint (or two)!