a mano's New Soft-Serve Gelato Is the Best Excuse to Go Straight to Dessert

And you can get it with toppings like balsamic and strawberries!

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PHOTO BY Hans Fausto ILLUSTRATION Warren Espejo

(SPOT.ph) So you've polished off your pizza, pasta, and Pollo al Burro at a mano—and now your it's your sweet tooth that's calling for attention. We're huge fans of their zesty lemon tart topped with parmigiano-reggiano and crisp-on-the-outside, creamy-on-the-inside cannoli; but if it's a dessert of the cool and silky-smooth sort that you find yourself hankering for, we've got just the thing. a mano recently launched the Burrata Gelato Soft, a special soft-serve esque dessert that you can get with different toppings!

Also read:
These Off-Menu Dishes at a mano Are Your Cue to Go Back, Stat

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You'll want to save room for the new Burrata Gelato Soft when at a mano.
PHOTO BY Hans Fausto
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Check out a mano's new gelato dessert:

a mano makes their Burrata Gelato Soft (P180) in-house, using fresh milk and natural ingredients (including real burrata cheese!)—and no pre-made soft-serve powder mixes. The resulting dessert is quite the treat. It's smooth and lush, gilding on the tongue like silk and leaving behind a truly creamy sensation. And with its barely-there sweetness, the pure flavor of the fresh dairy gets to shine front and center, along with a subtle cheesy note toward the end.

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a mano makes the Burrata Gelato Soft in-house.
PHOTO BY Hans Fausto
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This is seriously creamy stuff.
PHOTO BY Hans Fausto
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On its own, it's a dessert that wows in its very simplicity—but you can also get it with your choice of topping. The Honeycomb (P40) is bound to take you back to your childhood as it features crisp, caramel-y bits of honeycomb candy (similar to what you'd find in Violet Crumble bars), while the Balsamic and Strawberries (P40) features juicy strawberries given extra tartness and depth from balsamic vinegar.

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The Honeycomb topping adds a caramel note and crunch to spoonfuls of the soft-serve.
PHOTO BY Hans Fausto
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Balsamic vinegar contributes tartness and depth to fresh berries in the Balsamic and Strawberries. 
PHOTO BY Hans Fausto
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A more unconventional but must-try topping option is the Olive Oil and Sea Salt (P40). If you've ever had olive oil in baked goods (e.g. cakes) or tried the Spanish snack of toast with chocolate and olive oil, then you'll know that olive oil has its place in the dessert world. Here, it gets to showcase its natural fruitiness against the creaminess of the soft-serve, and a sprinkling of sea salt adds a savory counterpoint that also brings out the other components.

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The Olive Oil and Sea Salt is as relatively unconventional as it is totally swoon-worthy. 
PHOTO BY Hans Fausto

a mano is at Power Plant Mall, Lopez Drive, Rockwell, Makati City. For more information, check out a mano's Facebook page.

Photos by Hans Fausto

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