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Mango Buttermilk Soup

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Submitted by karyn_y

YIELD

4 servings

PREP

8 hrs

COOK

0 hrs

READY

8 hrs

Ingredients

1 ½ 680.4
POUNDS G MANGOS
peeled and pitted
2 473
CUPS ML BUTTERMILK
chilled
½ 2.5
TEASPOON ML ORANGE ZEST
grated
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
freshly ground *
1 237
CUP ML ORANGE JUICE
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
for garnish
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 387g (13.7 oz)
Amount per Serving
Calories 249 28% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 148mg 6%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 32% Vitamin C 117%
Calcium 20% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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