Name: Mango-Basil Sorbet Recipe
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
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))

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.

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Prep Time 20

Cook Time 4

Resting Time 30

Total Time 4 20

Course Dessert

Cuisine Asian

Servings

Ingredients

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)

Instructions

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.