It’s summer, and I need something refreshing, delicious, and light. Mango sorbet on its own is already a little blessing, but basil mango sorbet – that is a whole other level. I have a fresh herb garden and I use herbs every chance I get. So naturally, I started wondering what to make with fresh herbs. I already love mango sorbet on its own, so what would happen if I paired it with basil? Only good things could happen, right? Right.
What Is Sorbet
Ice cream and sorbet come down to one main thing: dairy. Ice cream is made with cream, milk, and usually egg yolks, which is what gives it that rich, creamy texture. Dairy free sorbet it’s made from fruit, sugar, and water, so it is naturally vegan and comes out lighter and icier, with a flavour that is more purely fruit forward since there is no cream to soften it.
If you have ever wondered why sorbet melts faster and tastes more intense than mango sorbet ice cream style desserts, that is why.
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Why I Love This Dairy Free Sorbet
I love fruity, light, and less sweet frozen desserts. As a child I definitely leaned toward the creamy, heavier ice cream, but my taste has changed a lot over the years. What I love most about sorbet is that you can make it with pretty much any fruit you have on hand. Today I am sharing my basil mango sorbet, and it might just become your new favourite healthy mango sorbet recipe for summer.
And let’s be honest, there is a little less guilt eating it too. It is basically fruit. Come on, that counts for something!
What You’ll Need for Mango Sorbet Ice Cream
Frozen mango – I prefer frozen mango for this recipe. But if all you have is fresh, ripe mango, that works too, though I would rather eat really good fresh mango on its own or in a mango salsa. Frozen mango gives the sorbet its scoopable texture without extra work, but the choice is yours.
Lime juice – You absolutely need freshly squeezed lime juice and a little zest to add amazing brightness. I prefer lime over lemon here because it has a more subtle flavour that lets the mango shine.
Sweet syrup – This is just water and sugar simmered together for adding sweetness and you can adjust the amount to your taste. If you don;t like using sugar, totally ok, you can add honey or maple syrup instead.
Fresh basil – This is the herb I highly recommend pairing with mango. It brings a freshness nothing else quite replicates. Okay, maybe mint comes close.
Ice cream machine – I like using my ice cream machine because it makes the process easier, but if you do not have one, do not worry. I will show you how to make this dairy free sorbet without it too.
Basil Mango Sorbet
Course: DessertCuisine: ItalianDifficulty: Easy8
servings10
minutes5
minutes60
kcal24
hoursBasil mango sorbet - dairy free, vegan summer treat everyone would adore. Easy, fruity, and ready in minutes.
Ingredients
2 cups frozen mango
½ cup fresh basil leaves
1 lime, juiced and zested
- For the sweet syrup
1/2 cup coconut sugar (you can use fine white sugar or honey)
1 cup water
pinch of salt
How to Make Basil Mango Sorbet
- Let the frozen mango chunks sit at room temperature for at least 1 hour to thaw.
- While the mango thaws, make the sweet syrup. Add water, sugar, and a pinch of salt to a small saucepan over medium high heat. Stir until the sugar dissolves.
- Lower the heat and let it simmer for about 5 minutes.
- Turn off the heat and let the syrup cool completely, or transfer it to the fridge to speed things up. Use it once it is fully cold.
- Once the syrup is cold, start the sorbet. Add the mango chunks into a blender or food processor.
- Pour in the cold syrup and and pulse for about 30 seconds, then increase to medium speed.
- Once the texture is smooth, add the basil leaves and continue blending.
- Add the lime juice and zest and blend for another 20 seconds.
- Once the mixture is smooth (with no mango chunks), transfer it the fridge for at least 2 hours, if you are using an ice cream machine.
- After 2 hours, follow your machine's instructions to make the sorbet.
- If you are not using an ice cream machine, pour the blended mixture straight into an airtight container and freeze overnight before serving.
- Scoop and serve with some fresh basil leaves and lime zest on top.
Notes
- If you don't want to feel any basil bits in the final sorbet, add the basil earlier, in step 5, and blend it with the mango first before adding the syrup. This breaks it down into smaller pieces you will not notice.
Why Use an Ice Cream Machine
An ice cream machine helps the dairy free sorbet freeze faster and gives it a smoother, creamier texture. It is not mandatory, but it is a genuinely helpful tool to have in your kitchen if you make frozen treats often.
How to Serve Mango Sorbet
I like serving this vegan mango sorbet on its own, with a fresh basil leaf on top and a little extra lime zest for color. That is really it. The flavour is so bright and bold that it does not need anything else.
This basil mango sorbet is proof that a healthy mango sorbet recipe does not have to be complicated to taste incredible. If you try it, I would love to hear how it turned out. Drop a comment below and let me know if basil and mango became your new favorite summer pairing too!
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Basil Mango Sorbet FAQ
Can I use fresh mango instead of frozen?
Yes, fresh ripe mango works fine. Just note that frozen mango gives you that thick, scoopable texture right away without extra freezing time.
Do I need an ice cream machine to make this?
Not at all. It helps create a smoother texture, but you can absolutely make this dairy free sorbet by freezing the blended mixture overnight instead.
Will I taste chunks of basil in the sorbet?
Only if you want to. Blend the basil in early with the mango for a smooth, seedless finish, or add it later if you like little flecks throughout.
Is this mango sorbet vegan?
Yes, completely. There is no dairy, eggs, or animal products in this recipe, just fruit, sugar, water, lime, and basil.
Can I use a different herb instead of basil?
Mint is the closest substitute and works really well with mango too. Feel free to experiment based on what is growing in your garden.
How long does homemade sorbet last in the freezer?
It keeps well in an airtight container for about 1 to 2 weeks, though it tastes best within the first week while the texture is at its freshest.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
