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Mango Sorbet with Raspberry Sauce and Basil

Mango Sorbet with Raspberry Sauce and Basil

Light mango sorbet served with a quick raspberry sauce is the perfect ending to any meal.

16 April, 2019
Average: 2.5 (47 votes)

Dietary Consideration

serves for


total time

8 HR 0 MIN


Caster sugar
180 g/3/4 cup
225 ml/1 cup
225 g/1 1/2 cups
Icing sugar
2 tbsp
Lemon juice
1 tbsp


  • For the sorbet: combine the sugar and water in a heavy-based saucepan. Bring to the boil, stirring, until the sugar has dissolved.
  • Reduce to a simmer and cook for 5 minutes without stirring. Remove from the heat, pour into a jug, and chill until cold, about 2-3 hours.
  • Once cold, combine the sugar syrup with the mango and lime juice in a food processor. Purée until smooth.
  • Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions until set and semi-frozen, usually 15-30 minutes. Cover and freeze for at least 4 hours.
  • For the sauce: Combine the raspberries with the icing sugar and lemon juice in a food processor. Purée until smooth before passing through a fine sieve into a bowl. Cover and chill until needed.
  • To serve: Spoon the raspberry sauce into four serving glasses. Scoop the frozen sorbet on top and garnish with basil leaves before serving.

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