This dairy-free sorbet can also be topped with Thai Nam Prik, a chili-sugar-salt combo.
calls, my tastebuds usually gravitate towards slices of unripe, sour green mango, paired with either salt or Imagine my excitement when I found out that a green mango sorbet existed from local ice cream shop Sebastian’s.Cold, icy sorbet made from fresh green mangoes is mixed with heated, sweetened bagoong, a recipe made by Chef Ed Quimson. One bite of Sebastian’s sorbet is an instant sour explosion of flavor, contrasted with the sweet and salty bagoong.
It’s a multi-dimensional treat, down to the varying temperatures of cold sorbet and warm bagoong; some would even compare it to a hot fudge sundae. It borders on being a savory snack actually, more than a dessert. The green mango sorbet is also vegan-friendly since it’s made with no dairy, so that’s a plus for the lactose intolerant. For the complete vegan experience, customers can opt for a different topping – the Nam Prik, a Thai chili-sugar-salt spice mix. , a fanbase grew over the years – and Sebastian’s eventually made their Green Mango Sorbet a signature flavor.
Customers can get Sebastian’s Green Mango Sorbet with Bagoong for P150 a cup or with the Nam Prik for P135 at all branches. If she’s not writing about food, she’s probably thinking about it. From advertising copywriter to freelance feature writer, Steph Arnaldo finally turned her part-time passion into a full-time career. She’s written about food, lifestyle, and wellness for Rappler since 2018.
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