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Desserts Easy Recipes Vegetarian

Easy Mango Basil Sorbet-Say hello to Spring


 

 

 

 

 

Ingredients [Makes 1 quart]

  • 4 large, ripe mangoes [approx 2 lb ]
  • 1 /2 cup simple basil syrup
    [adjust to taste, quantity depends on how sweet your mangoes are]
  • 4 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • pinch of salt
  • 3 tbsp vodka [optional]

Method:

  • Put the container in which you plan to freeze the sorbet in the freezer to chill.I used an air tight plastic storage container.
  • Peel and chop the flesh the mango into cubes.
  • Make the basil simple syrup[ recipe below].Allow it to cool.The recipe makes 1 cup of syrup but you will need only 1/2 cup for this recipe.
  • Once cooled, in a blender combine all the ingredients except zest and process until smooth. You can adjust the amount of simple syrup based on your desired sweetness.
  • Stir in the lemon zest into the blend.
  • Pour into the chilled container and return to the freezer.Check back in an hour and stir the frozen edges back in. You will need to do this 5-6 times after every hour.
  • Let freeze overnight or for atleast 6 hours until firm.The resulting sorbet will be quite soft.

Note: If you have an ice cream maker, your life is much easy.Put it to work according to the manufacturer’s instructions.

Basil Simple Syrup [Makes 1 cup]

  • 1 cup white granulated sugar
  • 1 cup water
  • 1/4 packed basil leaves, finely chopped

In a small sauce pan bring sugar and water to a boil.Add the basil leaves and simmer for 5 minutes.Pour into a cup and refrigerate until cold.Do not drain the basil leaves.

I have adapted the recipes and tips on sorbet making without ice cream maker from here and here.

Enjoy!

Sending this to Hearth n Soul #41

56 replies on “Easy Mango Basil Sorbet-Say hello to Spring”

Oh…I hope you’re feeling better by now. Pollen allergies aren’t fun at all.

This mango basil sorbet looks so refreshing! I can eat the whole container all by myself! LOL I love these yellow mangoes too….they are the sweetest thing in the world. I always get boxes from the Asian markets whenever they are available. Thanks for sharing the recipe. I sure will try it cos just like you, I don’t have an ice cream machine but can’t live without ice cream. 😉

Amy
http://utry.it

I like the idea of adding a basil simple syrup, I bet the syrup would be great in lemonade too. You need to get yourself an ice cream maker though! Seriously, just do it, you won’t regret it. The quality of the ice cream you can make is worth it, and you don’t have to make high fat stuff you can make sorbets or frozen yogurt too.

I’m so sorry you’ve been feeling under the weather sweetie! Hope those allergies clear themselves up soon!

Those are some beautiful mangoes…I just picked some up too recently, actually, and definitely would love to try this sorbet! Looks so refreshing.

What a refeshing post- literally! Sorbet looksso smooth and yum and I like the addition of basil here. Woman, you need to get yourself an ice cream maker though. You NEED one!

Your sorbet looks divine and so silkily smooth. I love the idea of the basil syrup too. Such a lovely combination. By the way, I agree with Sylvie, an investment in an ice cream maker is worth it.

Sorry to hear about your allergies. I know how horrible they can be. I hope you feel better soon.

By the way, I didn’t know you were from Vegas. I’m heading there in May, as part of our trip to the United States. I can’t wait.

Wow, this sorbet looks amazing. 🙂 Your pictures are stunning. Big sigh… We are headed into winter, only a few days of the cooler weather and already I am craving summer treats like this gorgeous sorbet.
I hope you feel better soon!

Finally we can see some sunlight here this week. The mango sorbet combo with basil sounds delicious. Take care of ur allergie!

Haha, I guess I need to go to Costco. You have started a mango craving for me 🙂
The sorbet looks very delicious, and pretty healthy for a sweet treat…

i can never get enuf of mangoes!! your sorbet looks so smooth and delicious! i didnt know that it is this easy to make sorbet without an ice cream maker! (like you, i wanted to get one but it’s not absolutely essential…i know i will just pack in more calories with it…sigh!)

Tanvi, your mango sorbet looks ridiculously delicious! I LOVE mangoes, and like you, I will do everything to get my hands on really ripe, fresh ones. This sorbet would be the perfect finish to your phenomenal looking vegetable biryani, which I must try. 🙂

My son is exactly the same. Yesterday I took him to the eye-doctor because his eyes were like Stallone’s in Rocky, after he was beaten up by The Russian guy lol. Hang in there it will pass soon, I know it is a pain. This sorbet looks delicious and I ams ure it made you feel better!

What a lovely recipe 🙂 I love fresh locally grown peaches the way you love mangoes. Sadly, since I’m one of those pathetically still-chilly gals living in the midwest, we have a short peach season during which I cram them into every recipe I can possibly find! This looks like it would be delicious as-is AND translate well to my faves!

Thanks for participating in the Hearth and Soul Hop!

I’ve wondered where you’ve been and how you are – but I have been MIA (but making up for it, now) too. Still deep into the throws of planning the local food conference here. This recipe looks absolutely delicious. I cannot wait to make it. Melt snow melt. Come spring come… this is the longest winter I can every remember in my entire life.
🙂
Valerie

The vibrant colour of your mango sorbet is as beautiful as your marigold!
Adding the basilic syrup is a great idea. I have tried on pinapple sorbet and it was yummy, so I bet mango must be delicious,too!

Tanvi you are definitely saying hello to spring with this post. The sorbet looks absolutely amazing, colorful, and delectable. The flowers and all the colors always match the sorbet very nicely. I love this spring post. Hope you’re doing well girl 🙂

That is a beautiful mix of flavors – Mango and basil – I have a crate of mexican mangoes ready to make pie with – A lovely spring break project with my daughter – thanks and wonderfully colorful post 🙂

This looks absolutely amazing…and so simple! I am definately going to try and make it this weekend – but with Mexican mangoes 😉 Although I agree wtih you on Indian mangoes…I grew up in Singapore and everytime my dad’s friends or business associates flew in from India, during ‘mango season’ they would bring a box for us, and they were just amazing! loving your blog!

This looks very pretty. I hope you’re feeling better by now. I have some left over mango( I posted mango recipe on my blog also) so I would like to make this sorbet. I think using basil is very unique and sounds refreshing.

[…] of syrup as opposed to the prescribed ½ cup. Preparation of sorbet I followed the method from the original recipe to the T. So I copy and paste her methodPut the container in which you plan to freeze the sorbet in […]

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