Mango-Basil Sorbet
A refreshing, dairy-free sorbet with sweet mango and aromatic basil, perfect for hot summer evenings. This Southeast Asian-inspired recipe, ready in about 15 minutes, layers mango, honey, fresh basil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups mango
- 1/4 cup honey
- 1/4 cup fresh basil
- 1 tablespoon lime juice
- 1/2 cup water
The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel and dice 2 cups mango into uniform pieces. Place mango, 1/4 cup honey, 1/4 cup packed fresh basil, 1 tablespoon lime juice, and 1/2 cup water in a blender. Blend on high for 2 minutes until completely smooth and no visible pulp remains.
- Step 2: Strain the mixture through a fine-mesh sieve into a bowl to remove basil leaves and any fibrous bits. Discard solids and chill the liquid in the refrigerator for at least 2 hours until cold.
- Step 3: Pour the chilled liquid into an ice cream maker and churn for 20 minutes until slushy. Transfer to a freezer-safe container and freeze for 2-3 hours until firm enough to scoop.
