At the recently-opened Amorino on University Place, the sorbet flavors are tantalizing. Think vividly flavored kiwi, strawberry, mango, and pineapple, just to name a few. So it was only logical that when the milkshake craving hit on a recent visit, I'd lean toward one of the sorbet flavors.
The girl behind the counter hemmed and hawed, thinking out loud that it wouldn't be wise to blend sorbet (instead of gelato) with whole milk for a milkshake; the texture wouldn't work out. But the manager on duty saved the day, chiming in, "if you want mango sorbet for the milkshake, make it half-sorbet and half yogurt gelato!" The classic yogurt gelato, creamy, pure and slightly tangy, better helps the sorbet blend and transition into the milkshake smoothly. It doesn't compete with the mango flavor as much as enhance it with a touch of tartness, turning the concoction into a thick, lush affair. Brilliant—I'll definitely be returning to order this combination again with each of the sorbet flavors.
Whipped cream on top? Yes, please.
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.