Dennis Huber
Nothing reminds me of summer more than this combination of sweet strawberries, tropical mangoes, tart limes, and savoury basil. Fruit is nutrient dense, and mangoes are packed with vitamins A, B6, C, E, and K, as well as copper and magnesium. Not only is this simple sorbet a refreshing way to end a meal, it’s also a great way to boost your nutrient intake!
Fresh or frozen
Getting local fresh strawberries and ripe, juicy mangoes will always produce the best results, but, if the fruits are out of season, storebought frozen fruit will also work. Be sure to adjust the sweetness of this sorbet to your taste, and experiment with other herbs, like mint or even a pinch of chili powder, for an unexpected kick of flavour.
Strawberry Mango Basil Sorbet
Ingredients
- 3 cups (750 mL) hulled and sliced fresh strawberries (or frozen sliced strawberries)
- 3 cups (750 mL) fresh mango chunks, peeled (or frozen mango chunks)
- 2 Tbsp (30 mL) freshly squeezed juice
- 1 to 2 Tbsp (15 to -30 mL) maple syrup (or your choice of sweetener)
- 2 to 3 (30 to 45 mL) Tbsp freshly chopped fresh basil
Directions
01
In food processor, combine strawberry and mango chunks. Pulse a few times to break down fruit. The mixture will appear grainy and in smaller pieces. Continue to blend, scraping down sides of bowl occasionally, until mixture starts to soften and combine, about 3 minutes. When mixture resembles soft-serve ice cream, stop and add lime juice, maple syrup, and chopped basil. Process until all ingredients are blended. Check for sweetness and adjust to taste.
