Mango-Basil Sorbet Recipe

Let the cool, fresh flavors of this mango sorbetes melt in your mouth.

A sorbet is an icy dessert made with sweetened or flavored water. This sorbet recipe has a mix of sweet mangoes and earthy basil leaves. Try this recipe on a weekend! 

Mango-Basil Sorbet Recipe

Len Santos-Ding of Feed 5000
Let the cool, fresh flavors of this mango sorbetes melt in your mouth.
Prep Time 20 minutes
Cook Time 4 hours
Resting Time 30 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Asian
Servings 2 1/2 cups


Mango-Basil Sorbet Ingredients

  • 1/2 Cup sugar
  • 3 tablespoons fresh basil leaves
  • 3 large mangoes ripe, cubed, about 450 grams
  • 6 to 8 tablespoons basil syrup (recipe follows)
  • 2 tablespoons fresh calamansi juice
  • 1 teaspoon calamansi zest
  • pinch of salt
  • 1 tablespoon basil leaves from basil syrup
  • 1 tablespoon Calamansi Liqueur (we used Manille Liqueur, optional) or plain vodka (optional)


  • Make the basil syrup: Bring sugar and ½ cup water in a saucepot to a boil over medium heat; do not stir. Turn off heat and add basil leaves. Allow to cool then strain. Reserve the basil leaves and set syrup aside
  • Purée mangoes, basil syrup, calamansi juice, zest, and salt in a blender. Adjust sweetness with basil syrup to taste. (Note that sweetness will mellow once sorbet is frozen.)
  • Mix in basil leaves and liqueur, if using.
  • Pour into a freezer-friendly container and freeze until solid, about 4 hours. Break it up with a spoon and purée in a blender until very smooth. Freeze again until ready to serve. Scoop sorbet into ice cream cups.
Tried this recipe?Let us know how it was!

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