After years of Magnum bars with "pistachio" on the label but little to no flavor to show for it, Algida is trying to change course with the new Magnum "La Pistache" Signature 2026. We aren't quite at the desired result yet, but for the first time, there is a slight improvement: the pistachio, despite a rather low percentage (3.5% between the core and the coating), finally manages to make its presence felt, at least a little.
How it's structured
The structure follows the brand's classic standards: an outer pistachio coating enriched with crunchy bits of chopped nuts and a tip of milk chocolate. Inside, the ice cream features a double layer, also pistachio-themed. Visually, it's well-designed.
The tasting: progress, but with reservations
At the tip, where the milk chocolate is thicker, its flavor tends to overpower everything: it's delicious and crunchy, just as you'd expect from a Magnum, but the pistachio disappears entirely.
Moving toward the center, however, things improve slightly: the ice cream reveals some toasted notes and a hint of flavor that was missing in previous versions. It's not very well-defined, but it's there.
Conclusions
It's a positive sign, a small step in the right direction. However, the feeling remains that they could—and should—do much more to really push the quality of the raw ingredient. For those who, like me, love Algida and its classic ice creams, this attempt is appreciated, but the call to keep working on the pistachio percentage remains strong.
