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Orange Mango Soup

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Submitted by loxye

YIELD

4 servings

PREP

25 min

COOK

?

READY

12 hrs

Ingredients

1 1
LARGE LARGE ORANGES *
3 3
LARGE LARGE MANGOS
very ripe
1 ½ 355
CUPS ML BUTTERMILK
1 ½ 355
CUPS ML ORANGE JUICE
fresh
3 15
TEASPOONS ML HONEY
or to taste
1 1
X X LEMON JUICE
fresh, if necessary *
8 8
SMALL SMALL MINT LEAVES
fresh *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 204 7% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 107mg 4%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 18%
Sugars g
Protein 11g
Vitamin A 44% Vitamin C 129%
Calcium 18% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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