Mango Basil Sorbet

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This mango basil sorbet is so simple to make with the aid of an ice cream maker. With ripe mangos and fresh basil, this dessert is so light and tasty. 
A glass bowl with mango sorbet topped with basil leaves.

Remember how I had been neglecting my basil plant? Well I’ve been on a hunt for recipes to include basil so I asked my friends what to make. My friend Brittany had just gotten a bunch of mangoes and thought they would make the greatest sorbet and then Nikki suggested adding the basil.

Of course I searched on the internet and found it already existed so I went with one of the recipes. This sorbet is fantastic. The basil really brings out the freshness of the mango. AND the basil simple syrup is to die for. The recipe makes a cup but you only need a half of a cup for the sorbet so I started eating/drinking the simple syrup by itself. Yeah I’m gross, but it’s that good.

The only bad thing I have to say about this sorbet is the texture. I don’t think my mangoes were ripe enough so I had a little bit of a grainy texture which really didn’t bother me too much.

So just make sure your mangoes are very ripe. I know for a fact mine weren’t but I couldn’t wait any longer to make the sorbet. I really should have though because now I’m wondering how much better it would have been with a perfect silky texture.

A glass bowl with mango basil sorbet topped with basil leaves on a floral table cloth.

Mango Basil Sorbet

This mango basil sorbet is so simple to make with the aid of an ice cream maker. With ripe mangos and fresh basil, this dessert is so light and tasty. 
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Servings: 4 servings
Calories: 156kcal
Author: Megan


For the Basil Simple Syrup:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup packed basil leaves (chopped)

For the Sorbet:

  • 4 large (ripe mangoes, approximately 2 lb)
  • 4 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • pinch of salt
  • 3 tbsp vodka (optional - keeps the sorbet from freezing too hard)


For the Basil Simple Syrup:

  • Put the sugar and water in a small sauce pan and bring to a boil.
  • Add basil and simmer for 5 minutes.
  • Put in a bowl or cup and refrigerate until cool.

For the Sorbet:

  • Chop mango into cubes.
  • When the simple syrup has cooled, put it in a food processor or blender along with the mango cubes, lemon juice, salt and vodka. Process until smooth.
  • Stir in the lemon juice.
  • Freeze according to your ice cream machine's instructions.
  • Serve immediately or store in the freezer until ready serve. If freezing, let sit at room temperature for 5 minutes before serving.


Calories: 156kcal | Carbohydrates: 32g | Protein: 1g | Sodium: 2mg | Potassium: 33mg | Sugar: 25g | Vitamin A: 80IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 0.1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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  1. Yumm!! I wonder if using something like coconut milk would help make it a little creamier/less grainy

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