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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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MMM..mangoes! I love mangoes. This sweet soup was different the first time I had it. I was raised soup was hot. I'd never had cold soup till I got to college. But I love it now, usually sipping it from a mug from the freezer on a hot summer day. This one is deelish, especially with the berries on top. Cooking time is chill time. Ingredients:
2 eggs, well beaten |
1/4 cup granulated sugar |
1 tablespoon vanilla |
1 lemon, juice and zest of |
1 ripe mango, peeled, pitted, coarsely chopped |
2 cups heavy cream |
3 cups milk |
blueberries (garnish) |
coarsely chopped strawberry (garnish) |
Directions:
1. Combine eggs, sugar, vanilla, lemon juice and rind, and coarsely chopped mango in a food processor fitted with a steel blade, and process until smooth.
2. Whisk cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly.
3. Cover and chill for at least 1 hour.
4. To serve, stir, ladle into chilled bowls and garnish each serving with fresh blueberries and coarsely chopped strawberries.
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