Orange Mango Soup Recipe

Step 1

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 1/4-inch slices and refrigerate until serving time. Peel the mangoes and remove the pits. Puree 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 1 1/2-quart refrigerator container. Stir in the buttermilk, orange juice and honey to taste.

Step 2

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

Things You'll Need

  • 1lg Navel orange
  • 3lg Very ripe mangoes
  • 1 1/2c Buttermilk
  • 1 1/2c Fresh orange juice
  • 3ts Honey; or to taste
  • Fresh lemon juice
  • - if necessary
  • 8sm Fresh mint leaves

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