orange mango soup

How To Make orange mango soup

• 1

  Remove the zest from the orange with a zester or grater and set it aside.
• 2

  Cut a flat bottom on the orange, then remove all the peel and white pith from the orange with a small, sharp knife.
• 3

  Cut the orange into 1/4-inch slices and refrigerate until serving time.
• 4

  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.
• 5

  Strain through a fine mesh strainer into a 1 1/2-quart refrigerator container.
• 6

  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.
• 7

  Chill thoroughly up to 2 days before serving.
• 8

  Just before serving, add lemon juice and more honey, if necessary; pour into chilled dishes.
• 9

  Float an orange slice on top and garnish with a mint leaf.
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