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. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.76 Kcal (727 kJ) | ||
| Calories from fat | 16.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 3% | |
|---|---|---|---|
| Cholesterol | 6.74mg | 2% | |
| Sodium | 66.71mg | 3% | |
| Potassium | 490.14mg | 10% | |
| Total Carbs | 36.37g | 12% | |
| Sugars | 33.45g | 134% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 91.5mg | 153% | |
| Calcium | 95.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 59.19 Kcal (248 kJ) | ||
| Calories from fat | 5.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 3% | |
|---|---|---|---|
| Cholesterol | 2.29mg | 2% | |
| Sodium | 22.72mg | 3% | |
| Potassium | 166.95mg | 10% | |
| Total Carbs | 12.39g | 12% | |
| Sugars | 11.4g | 134% | |
| Dietary Fiber | 1.14g | 13% | |
| Protein | 1.41g | 8% | |
| Vitamin C | 31.2mg | 153% | |
| Calcium | 32.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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