Recipe courtesy of Geralyn Delaney Graham
and
Debra Ponzek
Pack-and-Pour Mango Soup
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 107
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 4
- Cholesterol
- 1
- Sodium
- 35
- Total: 3 hr 10 min
- Prep: 10 min
- Inactive: 3 hr
Ingredients
2 mangoes, peeled and pitted
2 cups orange juice
12 ounces low or non-fat plain yogurt
2 limes, juiced, plus more as needed
Directions
- 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 that it stays fresh and cold.