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 that it stays fresh and cold.
Tools You May Need
Recipe adapted from Debra Ponzek and Geralyn Delaney Graham, The Summer House Cookbook, Potter, 2003
Tools You May Need
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