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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Found when using a bumper crop of mangos. 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:
1. Remove rind from the orange and set it aside. Peel and remove
2. all the pith from the orange, then cut the orange into 1/4 inch slices and
3. refrigerate.
4. In a food processor, puree the mango flesh and the orange rind until smooth.
5. Strain through a fine sieve into a 1 1/2 quart container. Instead, I just use a stick blender.
6. 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
7. buttermilk.
8. Chill thoroughly up to 2 days before serving.
9. Just before serving, add lemon juice and more honey, if necessary.
10. Pour into chilled dishes and float an orange slice and mint leaves on top.
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