Palma Ceia Orange & Mango Soup

[kozzak]

Palma Ceia Orange & Mango Soup
Categories: Fruit, Soup, Dixie, Florida, Southern USA, Side dish
Yield; 4 servings

1 ea Navel orange
3 ea Mangoes very ripe
1 1/2 c Buttermilk
1 1/2 c Fresh orange juice
2 tb honey
3 tb Fresh lemon juice
t tb Fresh mint leaves

Remove zest from orange with a zester then set it aside.
Cut a flat bottom on the orange, then remove all the peel and
white pith from the orange with a small, sharp knife.
Cut orange to 1/4" slices then refrigerate until serving time.
Peel mangoes then remove pits.
Puree mango with orange zest a blender until smooth.
Strain through a fine strainer into a 1 1/2 qt. refrigerator container.
Stir in buttermilk, orange juice & honey.
Now this soup should have a consistency of whipping cream. If it is too
thick juist add more buttermilk.
Chill thoroughly for 6-12 hrs. before serving.
As you serve add lemon juice & more honey.
Pour into chilled dishes.
Float an orange slice on top then garnish with a mint leaves.

ORIGIN: Leigh Anne MacDonald, Tampa-FL, circa 1988