Orange mango soup

 
                             ORANGE MANGO SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Navel orange
    3       lg           Very ripe mangoes
    1 1/2   c            Buttermilk
    1 1/2   c            Fresh orange juice
    3       ts           Honey -- or to taste
                         Fresh lemon juice
                         - if necessary
    8       sm           Fresh mint leaves
 
   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. 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
  
 
 
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