Melissa Bow’s Mango Sorbet

Via Gelato Sorbet FLUX Hawaii

What’s the secret to Melissa Bow’s gelato at Via Gelato, which has customers lined up out the door practically every night? The delightful balance of flavors—sweet with salty, rich with acidic—and her dedication to using local ingredients whenever possible. Bow sat down with us for our Charm issue to share two recipes, a mango cheesecake and a mango sorbet. Now go unburden your mango tree and make some magic.


1 mango, skinned and seeded (about 1 cup)

1 cup water

1/2 cup sugar

1/4 teaspoon salt

1/4 cup lemon juice

Via Gelato Mango FLUX HawaiiTIP: To cut mango, start from the center of the fruit’s bottom (opposite from where it hung from the tree). When you run into the seed, cut along its curve. Then, repeat from the other side of the seed. Next, scoop out the flesh from the seedless sections and slice as desired.


Chop mango into slices. Place all ingredients in blender, blend until pureed. Pour mix into ice cream maker. Churn for 10 to 15 minutes until it forms a ball. Serve immediately.


Add li hing mui to the mix before churning for a sweet and sour kick to the sorbet. Or, use the mix as the base of a cocktail. Don’t have an ice cream maker? Pour the mango mixture into popsicle molds instead for a hands-free, chilled mango treat.

This recipe is an online component of our Charm Issue.

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