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Print this Recipe    Mango Orange

Orange Mango Soup
Yield: 4 servings

1 large navel orange
3 large very ripe mangoes
1 1/2 cup buttermilk
1 1/2 cup fresh orange juice
3 tsp honey; or to taste
fresh lemon juice if necessary
8 small 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.

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