Orange Mango Soup
Ready In: 15 mins
Yields: 1 Batch
Ingredients
- mint leaf
- lemon juice
- 2 teaspoons honey
- 1 1⁄2 cups orange juice
- 3 large mangoes, very ripe
- 1 large navel orange
- 1 1⁄2 cups buttermilk
Directions
- Remove rind from the orange and set it aside. Peel and remove
- all the pith from the orange, then cut the orange into 1/4 inch slices and
- refrigerate.
- In a food processor, puree the mango flesh and the orange rind until smooth.
- Strain through a fine sieve into a 1 1/2 quart container. Instead, I just use a stick blender.
- Add 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 and float an orange slice and mint leaves on top.
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