Ingredients
mint leaf
lemon juice
2 teaspoons honey
1 12 cups orange juice
3 large mangoes, very ripe
1 large navel orange
1 12 cups buttermilk
Method
Sources
📖
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Orange bitters — dry martini, gin and tonic, whiskey cocktails
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Orange bitters — dry martini, gin and tonic, whiskey cocktails
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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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. Instead, I just use a stick blender. 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.