Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Mango | 1 cup diced (165g) | 99 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- mint leaves
- lemon juice to taste
- 2 tsp. honey
- 1 1/2 cups orange juice
- 3 large, very ripe mangos
- 1 large navel orange
- 1 1/2 cups buttermilk
- =
Directions
Remove rind from the orange and set it aside. Peel and remove all the pith from the orange, then cut the orange into 1/4 inch slices and refrigerate. In a food processor, puree the mango flesh and the orange rind until smooth. Strain through a fine sieve into a 1 1/2 quart container. Add the buttermilk, orange juice and honey to taste. The soup should be the consistency of whipping cream If it is too thick, add more buttermilk. Chill thoroughly up to 2 days before serving. Just before serving, add lemon juice and more honey, if necessary. Pour into chilled dishes and float an orange slice and mint leaves on top.