Gianni's Mango Mochi Sorbet

What is it?

Sorbet rather than ice cream, which the pack states and which changes the piece entirely. Without dairy the centre is fruit, sugar and water, so it freezes harder and reads sharper than an ice cream mochi. Against a soft rice dough that contrast is more pronounced than it would be in a tub, because the wrapper stays yielding while the centre doesn't. Mango is the fruit that survives this best. Its pulp is thick enough to hold a smooth texture without fat, where a thinner juice would turn icy inside the dough. It's one of three mochi sorbets in the range alongside raspberry and mango with passion fruit.