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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
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