How To Make Orange-Mango Soup
This fruity mango soup will bring a refreshing taste to your side of hearty dishes, with sweetness from mangoes and zesty sips from the orange!
- 1tbsporange zest
- 3large mangoes,very ripe
- 1½cupsbuttermilk,or more if needed
- 1½cupsorange juice,fresh
- 3tsphoney,or to taste
- 1tbsplemon juice,or lime juice
- 1large navel orange
- 8small fresh mint leaves,for garnish, optional
In a blender or food processor, puree the orange zest and mangoes together until smooth. Strain through a sieve, pressing with the back of a spoon.
Pour the liquid into a bowl, cover tightly, and refrigerate for at least 1 hour. Discard the solids in the sieve.
Stir the buttermilk, orange juice, and 2 teaspoons of honey into the soup.
Cover tightly and chill in the refrigerator for about 2 days.
To serve, add the lemon juice and the remaining 1 teaspoon of honey. Pour into chilled bowls and float slices of orange on top.
Garnish with mint and serve immediately. Enjoy!
- Calories: 307.53kcal
- Fat: 2.27g
- Saturated Fat: 0.83g
- Monounsaturated Fat: 0.72g
- Polyunsaturated Fat: 0.31g
- Carbohydrates: 71.77g
- Fiber: 6.38g
- Sugar: 63.41g
- Protein: 6.73g
- Cholesterol: 3.68mg
- Sodium: 179.44mg
- Calcium: 173.68mg
- Potassium: 937.45mg
- Iron: 0.86mg
- Vitamin A: 198.28µg
- Vitamin C: 191.51mg
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