Pack-and-Pour Mango Soup
- 2 mangoes, peeled and pitted
- 2 cups orange juice
- 12 ounces low or non-fat plain yogurt
- 2 limes, juiced, plus more as needed
Cut the mango into a large dice.
Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.
Cook's note: For a picnic, pour soup into a thermos, so it stays fresh and cold.
Recipe adapted from Debra Ponzek and Geralyn Delaney Graham,The Summer House Cookbook, Potter, 2003