orange mango soup
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yield
4 serving(s)
Ingredients For orange mango soup
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1 lgorange
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3 lgmangoes, very ripe
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1.5 cbuttermilk
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1.5 corange juice
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3 tsphoney
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lemon juice, optional
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8 smmint leaves
How To Make orange mango soup
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1Remove the zest from the orange with a zester or grater and set it aside.
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2Cut a flat bottom on the orange, then remove all the peel and white pith from the orange with a small, sharp knife.
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3Cut the orange into 1/4-inch slices and refrigerate until serving time.
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4Peel 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.
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5Strain through a fine mesh strainer into a 1 1/2-quart refrigerator container.
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6Stir 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.
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7Chill thoroughly up to 2 days before serving.
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8Just before serving, add lemon juice and more honey, if necessary; pour into chilled dishes.
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9Float an orange slice on top and garnish with a mint leaf.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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