Recipe adapted from Debra Ponzek and Geralyn Delaney Graham,The Summer House Cookbook, Potter, 2003
Show: Sara's SecretsEpisode: Al Fresco Favorites
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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.
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Photo: Pack-and-Pour Mango Soup
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By NandiniPatti
Tyler, TX
on August 22, 2009
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I'm a mango fiend, so I used mango yogurt. I also subbed coconut nectar for the orange juice and threw in a carton of whipped topping. It became a cold mango bisque. Fabulous!!!!!
By Snookie
Pt Charlotte, FL
on June 03, 2008
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Nice on a hot day. Added crumbled bacon as a garnish.
By welam97_4993249
North Hollywood, CA
on February 12, 2006
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This is a great "starter" recipe. You can take it anywhere your tastebuds desire: you can infuse it with mint, omit the lime (I do, use a different flavored juice and/or yogurt (peach is nice. I took it to a family Passover dinner and it was a big hit with the foodies. I also use this recipe to produce a variation of Granita. I freeze it in a rectangular pan; go through the steps -- scraping, refreezing -- to make a granita and it's wonderful! Very diet-friendly, too. I use non-fat, sugar-free yogurt; you can also chop up and add some additional mango pieces in the soup or prior to freezing. yum.
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