Basil-infused Mango Sorbet: A Cool and Sweet Summer Delight

Refreshing Mango Basil Sorbet

Today, I’m excited to share a unique and refreshing summer recipe that combines the sweetness of ripe mangoes with the fresh aroma of basil. This sorbet is perfect for hot summer days when you’re craving something cool and fruity.

Ingredients:

• 3 ripe mangoes (about 600g, peeled and diced)
• 1 cup fresh basil leaves
• 1/2 cup coconut milk
• 1/4 cup honey
• 2 tablespoons lime juice
• A pinch of salt

Kitchen Tools:

• blender
• saucepan
• fine mesh strainer
• ice cream maker

To start, I blend the ripe mangoes, fresh basil leaves, coconut milk, honey, lime juice, and a pinch of salt in a blender until smooth. Then, I strain the mixture through a fine mesh strainer to remove any fibrous pieces.

Next, I pour the mixture into a saucepan and heat it over medium heat until it comes to a simmer. I let it simmer for about 5 minutes to infuse the flavors of the basil into the mixture.

Once the mixture has simmered, I remove it from the heat and let it cool to room temperature. Then, I cover the saucepan and place it in the refrigerator to chill for at least 2 hours.

After the mixture has chilled, I pour it into an ice cream maker and churn it according to the manufacturer’s instructions until it reaches a smooth and creamy consistency.

Finally, I transfer the sorbet to a container and freeze it for an additional 3-4 hours to firm up before serving.

This Mango Basil Sorbet has a total weight of approximately 800g, serves 6, with an average serving weight of 133g. Each serving is estimated to have around 150 calories.

One clever tip to enhance this sorbet is to sprinkle some finely chopped fresh basil leaves on top before serving. It adds a pop of color and a burst of extra basil flavor.

I encourage you to give this recipe a try and experiment with different herb and fruit combinations to make it your own. Enjoy this refreshing treat on a hot summer day!