Ingredients Edit

Directions Edit

  1. Remove rind from the orange and set it aside.
  2. Peel and remove all the pith from the orange, then cut the orange into ¼ inch slices and refrigerate.
  3. In a food processor, puree the mango flesh and the orange rind until smooth.
  4. Strain through a fine sieve into a 1½ quart container.
  5. Add the buttermilk, orange juice and honey to taste.
  6. The soup should be the consistency of whipping cream if it is too thick, add more buttermilk.
  7. Chill thoroughly up to 2 days before serving.
  8. Just before serving, add lemon juice and more honey, if necessary.
  9. Pour into chilled dishes and float an orange slice and mint leaves on top.
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