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Heavenly fruity, creamy and summery tastes this sugar free mango sorbet. Basil gives it a unique flavor. You can easily make the vegan ice cream with three ingredients and without an ice cream maker. A detailed mango sorbet recipe with the exact quantities and step-by-step instructions can be found below.
Creamy, fruity, refreshing
This mango sorbet tastes really creamy. That’s thanks to a small portion of coconut milk. You can’t taste the coconut in the ice cream, though. By the way, have you tried my incredibly creamy mascarpone ice cream with black currants?
Thanks to mangos, the sorbet is also very fruity, similar to the strawberry yogurt ice cream.
Moreover, along with plombir or lemon ice cream, it is a real refreshment, making it an ideal dessert for hot summer days to cool down.
Sugar free mango sorbet
My mango sorbet is sugar free. It contains only the sweetness from the fruit. This makes the ice cream healthier than the classic sorbet, but no less delicious.
It is important that you use very ripe mangoes for the recipe. This makes the sorbet taste sweet and gives it a creamy consistency.
How about my, also sugar free mint lemonade, raspberry lemonade and basil lemonade?
Special flavor thanks to basil
A special note gives this mango sorbet basil, similar to the cucumber lemonade. It combines perfectly with the fruit in terms of taste. It also makes the sorbet even more aromatic.
Depending on how strong you want the basil flavor to be in your ice cream, you can adjust the amount of it in the recipe. With the amount given, the vegan sorbet tastes only slightly of basil.
How to make mango sorbet without ice cream maker?
You can make my creamy mango sorbet with basil without an ice cream maker, just like the apricot banana sorbet. All you need is a powerful blender. It’s best to use one that is suitable for crushing ice cubes.
Prepare in advance
By the way, you can prepare the mango mix in advance, fill it into several containers and freeze it. Double or triple the amount of ingredients in the recipe.
That way, you can take the containers with mango mix out of the freezer one at a time and blend them into sorbet as soon as you feel like it.
This mango sorbet is
- heavenly fruity,
- creamy,
- refreshing,
- delicious,
- aromatic,
- vegan,
- healthy,
- with basil,
- sugar free,
- easy to make with 3 ingredients and without an ice cream maker,
- perfect for the hot summer.
Vegan mango sorbet recipe with basil
For the mango sorbet recipe you’ll find in the recipe box here at the end of the post, you only need three purely plant based ingredients. That’s mangoes, some basil and a small portion of canned coconut milk**.
Plus, the recipe is very simple. You put all the ingredients in a blender and puree them. Then you let the mix solidify in the freezer. Now blend it into a creamy sorbet.
How to make mango sorbet: tips and tricks
- Use only ripe mangos for the recipe.
- You can adjust the amount of basil to taste. With the amount given in the recipe, the ice cream tastes only slightly of basil.
- Use a powerful blender suitable for crushing ice cubes.
- Buy good quality canned coconut milk. It should ideally be just coconut and water, with the coconut content as high as possible. I used organic coconut milk with 60% coconut.
- When you store your coconut milk in a cool place, first warm it briefly and shake the can to combine the water and the settled layer of coconut cream.
Did you make the mango sorbet with basil according to this recipe? I’m looking forward to your result, your star rating and your comment below on how it turned out and tasted.
Also try these summery recipes:
- Tarator – Bulgarian cold cucumber soup with yogurt
- Cherry vareniki – fruity summer dumplings
- Peach iced tea recipe: how to make the cool classic
Mango sorbet with basil (sugar free)
Equipment
- powerful blender
Ingredients
- 2 ripe mangoes
- 5 fresh basil leaves
- 30 ml canned coconut milk**
Instructions
- Peel mangoes and cut the pulp from the stone.
- Cut the pulp into coarse pieces and put them in a blender.
- Add basil leaves and coconut milk.
- Puree the mango pieces with basil to a homogeneous creamy mix.
- Line a freezer safe container with plastic wrap or use a silicone mold.
- Transfer the mango mix to the container and place in the freezer for 8 - 12 hours or overnight until the mix is firm.
- Take the frozen mango mix out of the container and cut it into rough pieces with a sharp knife.
- Put the ice cream pieces in a powerful blender and blend it until the mix becomes creamy. At first it will get the consistency of crushed ice and then it will become creamy.
- Pour the mango sorbet with basil into sundaes and serve.
Notes
- You can adjust the amount of basil to taste. With the given amount, the ice cream tastes only slightly of basil.
- Buy good quality canned coconut milk. It should ideally be just coconut and water, with as much coconut as possible. I used organic coconut milk with 60% coconut.
- When you store your coconut milk in a cool place, warm it briefly first and shake the can to combine the water and the settled layer of coconut cream.
- Note the detailed tips and tricks for making the mango sorbet with basil at the top of the post.
If you are using Pinterest, you can pin the following picture:
