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
- 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
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.
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