This summer, treat your taste buds to a guilt-free snack to beat the heat. Made with in-season mangoes, citrusy lime, maple syrup, creamy coconut milk and earthy basil, this sweet sorbet is extremely refreshing (and nutritious!). Enjoy right away, or freeze for a later day!
Vegan Mango Basil Sorbet
Servings 6
Calories 90 kcal
Ingredients
- 3 cups cups frozen ripe mango cubes, from 4-5 medium ripe mangoes
- 1-2 Tbsp. Vitacost Organic Maple Syrup, adjust to taste
- 1/3 cup canned coconut milk
- 1 lime
- 15-20 fresh basil leaves, roughly chopped
Instructions
-
In food processer, blend mangoes, maple syrup, coconut milk, lime juice and basil leaves until creamy. Use spatula to scrape down the sides once or twice, as needed.
-
Garnish with mint leaves and serve immediately. Or, for a more solid texture, transfer sorbet to container and freeze 4 to 5 hours or overnight before serving.
Recipe Notes
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Nutrition Facts
Vegan Mango Basil Sorbet
Amount Per Serving (1 g)
Calories 90
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Sodium 3mg0%
Potassium 185mg5%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 13g14%
Protein 1g2%
Vitamin A 945IU19%
Vitamin C 33.8mg41%
Calcium 19mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.