Cold Healthy Mango Treat

19 Aug

Summer is not summer with out some good cold ice cream. In fact ice cream is good all the time, but eating all the fat and sugar does not agree with my waistline. Sorbets are a good alternative to the classical ice cream with a lot less fat leaving us will close to little guilt after shoving two scoop fulls in our face. Even then, with the concerns with diabetes I have become hesitant with store bought varieties due to the added sugars in sorbet.

The combination of warm weather, sweet cravings and sugar paranoia I was inspired to make my own sorbet. It is mango season right now and mango sorbet is one of my all time favorite flavors. I wanted to make a mango sorbet with a slight twist by adding some basil and chardonnay. The results was this deliciousness.

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A ice cream machine is recommended for the best texture.

Mango Basil Chardonnay Sorbet (makes about 1 quart)

3 large ripe mangoes

3-4 leaves of fresh basil

1/4 C orange juice

1 tsp lemon zest

1 tbs lemon juice

1/4 C Chardonnay

1/4 C Splenda/Stevia sugar alternatives

** if you prefer to use regular sugar then use 1/2 C sugar)


Peel and cube the mangoes roughly, they do not need to be pretty since they are all going into a blender later anyway. In a blender add the orange juice, chardonnay and basil leaves and pulse blend for about 5-7 times.

The chardonnay will add alcohol that prevents the sorbet from becoming too solid due to lower freezing point to ethanol. It also help to form small ice crystals. If you do not have chardonnay another white wine will do just fine. For more kick a 1/8  cup of mango vodka is optional.

Add the mango, lemon zest, lemon juice and sugar into the blender and blend until you have a smooth puree. It may be easier to split the batch into two for easier blending if you do not have a large enough blender.

Put the mixture in the refrigerator and let chill for at least 1 to 2 hours. Chilling the mixture before putting it in the ice cream machine will help to prevent large ice crystals from forming. When a liquid is rabidly chilled large ice crystals tend to form creating a sorbet with large crunchy crystals. We do not want large crystals. Instead we want to keep the ice crystals very fine to create as smooth texture. The constant stirring form the ice cream machine also incorporates small air bubbles that create a lighter fluffier consistency.

Follow manufacture instruction on your ice cream machine and let the soft sorbet chill in the freezer for at least  2 hours before serving. Serve with a fresh leaf of bail or with a little dollop of whip cream and enjoy!

Extra ideas

1. Add 1/2 C of half and half to transform this sorbet to sherbet (yes there is a difference between sorbet and sherbet. There is dairy in sherbet)

2. 1/8 of a C of coconut cream powder for a extra tropical twist, just like mango sticky rice!

3. Use Malibu coconut rum instead of chardonnay

4. Substitute basil for mint

and the list goes on. Let me know what idea you come up with!

Update: prolong time in freezer cause the sorbet to become really hard. I just took it out for a few minuets for it to soften up a bit before digging into it.


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