Orange Mango Soup
Submitted by loxye
Chilled orange mango soup with pureed ripe mangoes, buttermilk, fresh orange juice, honey, and orange zest. A creamy no-cook cold fruit soup served as an elegant summer starter.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
12 hrsCold fruit soups sound like a restaurant thing, but this one is just a blender and a strainer. Three ripe mangoes pureed with orange zest, thinned with buttermilk and fresh orange juice, and sweetened with honey. Chilled until ice-cold and served in bowls with a floating orange slice and a mint leaf.
The buttermilk is what makes this a soup and not just a smoothie. Its tangy, slightly sour flavor cuts through the sweetness of the mango and orange, and gives the soup a creamy body without any cream. You’re aiming for the consistency of whipping cream. If it’s too thick, add more buttermilk until it pours smoothly.
Straining the mango puree through a fine-mesh sieve is the step you don’t skip. It removes the stringy fibers that even the ripest mangoes have, leaving you with a velvety, silk-smooth soup.
This can be made up to 2 days ahead. Add lemon juice and adjust the honey right before serving.
Kitchen Tips
- Use very ripe mangoes. They should give when pressed and smell sweet at the stem. Underripe mangoes taste starchy and won’t puree smoothly
- Zest the orange before peeling it. Much easier to zest a whole fruit than a bare one
- Chill the serving bowls in the freezer for 15 minutes before plating. Cold soup in a warm bowl loses its appeal quickly
- The lemon juice added at the end brightens flavors that can flatten after refrigeration
Variations
- Swap buttermilk for coconut milk for a dairy-free, tropical version
- Add a pinch of cardamom to the puree for an Indian-inspired twist
- Blend in a ripe banana for a thicker, creamier soup
Ingredients
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 ¼ inch slices and refrigerate until serving time.
Peel the mangoes and remove the pits.
Purée 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 1½-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.
Comments
