Mango Basil Freeze
Sweet mango pairs with an herbaceous finish in this fruity treat.
Ingredients
- 1 cup (240 ml) yogurt, (or Non-Fat Greek Yogurt)
- 1½ Tablespoon (20 g) fresh basil leaves, chopped
- 1 Tablespoon (150 ml) honey, optional
- ½ teaspoon lime zest
- 1 pound (454 g) frozen mango
Directions
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Start the blender and increase to its highest speed.
- Blend for 50 seconds using the tamper to push ingredients into the blades.
Notes
When the frozen dessert is finished processing, you will see 4 distinct mounds at the top of the blend. Optimal temperature for frozen ingredients is 20 to 25 degrees Fahrenheit
Nutrition Information
| Serving Size | 1 Serving (137 g) |
| Amount Per Servings | |
| Calories | 54 |
| Total Fat | 0.35 g |
| Saturated Fat | 1.005 g |
| Cholesterol | 7.59 mg |
| Sodium | 10.13 mg |
| Total Carbohydrate | 13.12 g |
| Dietary Fiber | 5.05 g |
| Sugars | 0.08 g |
| Protein | 2.99 g |
Mango Basil Freeze is rated
out of
5 by
3.
Rated 5 out of
5
by
Scottster from
Mango with some tango
I modified this recipe with a tasty outcome. I added a frozen banana, 1/8 cup of 0 CAL, Kirkland Monkfruit sweetener, and a shot of Kirkland dark spiced rum ( the tango). I didn't have fresh basil so I used dried basil which still gave a hint of basil flavor. I used the frozen dessert setting and stopped the machine 3-4 seconds after the mounds formed. The consistency was perfect and lasted awhile, not having the instant melt of some of the other Vmix frozen dessert recipes I have tried.
Date published: 2020-04-17
Rated 4 out of
5
by
AJillianThings from
Not Sweet Enough
This recipe was pretty good, it just needed to be a little sweeter.
Date published: 2018-05-05
Rated 5 out of
5
by
Betsa from
Super fresh!
If you are looking for something fresh for these hot days I encourage you to try this recipe, the result is fresh and delicious!
I never imagined to put basil on an ice cream and the result was wow!
Date published: 2020-05-07
