Mango Buttermilk Soup
Yield
4 servingsPrep
8 hrsCook
0 hrsReady
8 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
mangos
peeled and pitted |
|
| 2 | cups |
buttermilk
chilled |
|
| ½ | teaspoon |
orange zest
grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
orange juice
|
|
| 2 | tablespoons |
scallions, spring or green onions
for garnish |
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
mangos
peeled and pitted |
|
| 473 | ml |
buttermilk
chilled |
|
| 2.5 | ml |
orange zest
grated |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
orange juice
|
|
| 3E+1 | ml |
scallions, spring or green onions
for garnish |
|
| 118 | ml |
sour cream
|
|
Directions
Set aside some of the mango so you have about ½ cup diced and reserved for garnish.
Roughly chop the remaining mango and purée it in a food processor with the buttermilk, orange rind, and juice.
Season to taste with salt and pepper.
Cover and chill overnight.
Adjust the seasoning before serving.
Garnish with reserved diced mango, scallion and a dollop of sour cream centered in the middle.
