Orange Mango Soup
Description
This International soup features Navel orange, Very ripe mangoes, Buttermilk, Fresh orange juice, Honey; or to taste. It delivers smooth, comforting richness, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Fresh lemon juice - if necessary 8 sm Fresh mint leaves
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REMOVE THE ZEST from the orange with a zester or grater and
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set it aside.
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Cut a flat bottom on the orange, then
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remove all the
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peel and white pith from the orange with a small, sharp knife.
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Cut the orange into 1/4-inch slices and refrigerate until serving time.
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Peel the mangoes and remove the pits.
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Puree the flesh with the orange zest in a food processor with the metal blade or in a blender until smooth.
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Strain through a fine mesh strainer into a 1 1/2-quart refrigerator container.
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Stir in the buttermilk, orange juice and honey to taste.
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The soup should be the consistency of whipping cream.
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If it is too thick, add more buttermilk.
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Chill thoroughly up to 2 days before serving.
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Just before serving, add lemon juice and more honey, if necessary.
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Pour into chilled dishes.
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Float an orange slice on top and garnish with a mint leaf
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 144.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.7g4%
- Cholesterol 1.8mg1%
- Sodium 55.7mg3%
- Total Carbohydrate 33.1g12%
- Dietary Fiber 2.0g8%
- Sugars 29.2g
- Protein 4.7g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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