he chefs at Tonitto 1939 transform sorbet into an unprecedented culinary ingredient, reinterpreting one of the most iconic dishes of Mexican cuisine with an original balance of sweet and savory: here is the recipe for Crispy Shrimp Tacos with Mango & Passion Fruit Sorbet.
Summer confirms itself as the season of conviviality and experimentation in the kitchen. During this period, Italians’ interest in gastronomic cross-contaminations and international flavors grows significantly: according to data from Just Eat, in 2025 Mexican cuisine recorded a +28% growth in orders compared to the previous year, establishing the taco as one of the symbolic dishes of a creative cuisine that is increasingly present on the menus of Italian restaurants.
Born from this trend, the new proposal signed by the chefs of Tonitto 1939—an Italian leader in sorbets and specialty gelatos (with no added sugar, High Protein, and Vegan)—offers a tropical recipe designed for Summer 2026. It showcases the sorbet not merely as a dessert, but as the true gastronomic protagonist of the plate.
An original dish that can be served as a single course, ideal for a brunch, a light lunch, or an outdoor summer dinner. The contrast between hot and cold drives the entire recipe: the crunchiness of the fried shrimp meets the freshness of the avocado and marinated cabbage, while the mango & passion fruit sorbet, thanks to its tropical notes and the pleasant acidity of the passion fruit, takes the place of classic sauces, giving the taco a creamy, aromatic, and balanced component.
The sorbet slowly melts during the tasting, enveloping the ingredients and creating a perfect harmony between the sweetness of the mango, the savoriness of the shrimp, and the freshness of the lime. A play on textures and temperatures makes this recipe a contemporary reinterpretation of the taco, ideal for those who wish to experiment with new pairings without sacrificing simplicity.
Tonitto 1939’s Mango & Passion Fruit Sorbet is prepared according to Italian tradition using only three ingredients: fruit, water, and sugar, completely dairy-free, and free of preservatives and GMOs. The slow churning process gives it a soft and velvety texture, making it ideal not only as a dessert but as a versatile ingredient capable of enriching savory preparations.
Ingredients (Serves 4 / Makes 8 mini tacos)
For the crispy shrimp
For the marinated cabbage
For the avocado crema
To assemble
Preparation
Marinate the Cabbage
In a bowl, mix the finely sliced red cabbage, julienned carrots, lime juice, extra virgin olive oil, and a pinch of salt. Let it rest in the refrigerator for at least 20 minutes.
Prepare the Avocado Crema:
Blend the ripe avocado pulp with the lime juice, extra virgin olive oil, and a pinch of salt until perfectly smooth, creamy, and homogeneous.
Fry the Shrimp
Clean the shrimp. Dredge them first in the flour mixed with sweet paprika, then dip into the beaten egg, and finally coat thoroughly in the panko breadcrumbs. Fry in vegetable oil preheated to 170°C for about 2 minutes until the crust is beautifully golden and crispy. Drain on paper towels and season lightly with salt.
Assemble and Serve
Warm the mini corn tortillas on a very hot griddle or skillet for a few seconds on each side. Spread a layer of avocado crema on each tortilla, then add a portion of the marinated cabbage and two crispy fried shrimp. Top with the fresh diced mango, a few drops of passion fruit pulp, and an elegant quenelle of Tonitto Mango & Passion Fruit Sorbet. Finish with fresh sprouts and a grating of lime zest.
Chef’s Note
Serve immediately so the sorbet begins to melt slowly, transforming into a vibrant, natural sauce that wraps and beautifully binds all the components of the dish.
Photos: Courtesy of Tonitto 1939, Press Office Encanto PR