Orange Mango Soup Recipe

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Orange Mango Soup Ingredients

1 large navel orange
3 large very ripe mangoes
1 1/2 cup buttermilk
1 1/2 cup fresh orange juice
3 tsp honey, or to taste
1 fresh lemon juice if necessary
8 small fresh mint leaves

A Recipe for
Orange Mango Soup

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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Orange Mango Soup

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Orange Mango Soup Directions

REMOVE THE ZEST from the orange with a zester or grater and set it
aside. Cut a flat bottom on the orange, then remove all the peel and
white pith from the orange with a small, sharp knife. Cut the orange
into 1/4-inch slices and refrigerate until serving time. Peel the
mangoes and remove the pits. Puree the flesh with the orange zest in
a food processor with the metal blade or in a blender until smooth.
Strain through a fine mesh strainer into a 1 1/2-quart refrigerator
container. Stir in the buttermilk, orange juice and honey to taste.
The soup should be the consistency of whipping cream. If it is too
thick, add more buttermilk. Chill thoroughly up to 2 days before
serving. Just before serving, add lemon juice and more honey, if
necessary. Pour into chilled dishes. Float an orange slice on top and
garnish with a mint leaf. Makes 4 Cups

Serves: 4

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Orange Mango Soup Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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