- 2 (10-ounce) packages frozen mango chunks, slightly thawed
- Zest and juice of 1 lime
- 2 tablespoons thinly sliced Thai basil leaves
- 1 cup unsweetened soymilk
Place mango in a food processor, and pulse until broken into tiny pieces. Add lime zest and juice and basil, and purée until just combined. With the food processor running, slowly pour in soymilk until mixture becomes thick and creamy. Serve immediately or store in an airtight container and freeze for up to 30 minutes before serving.