Vegan Mango Basil Sorbet


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!

Homemade Vegan Mango-Basil Sorbet |

Homemade Vegan Mango-Basil Sorbet |
0 from 0 votes

Vegan Mango Basil Sorbet

Servings 6
Calories 90 kcal
Author Manali Singh


  • 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


  1. 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.
  2. 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

Shop to make sure you have everything you need!

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.