Mango yogurt soup

Yield: 1 servings

Measure Ingredient
1 pounds Ripe mangoes; peeled, seeded and
\N \N ; cut into pieces
1 cup Plain yogurt
1 cup Milk; up to 1 1/2
¼ cup Sugar
⅛ teaspoon Cinnamon
⅛ teaspoon Fresh grated or ground nutmeg
\N \N Garnish with sprig of parsley; edible flowers or
\N \N ; petals, or thin
\N \N ; slices of lime

In a blender or food processor, puree the mango with the yogurt, milk, sugar, cinnamon and nutmeg until you achieve the smoothness you desire. For thinner soup, add more milk to taste. Chill and serve as a cold soup. For dessert, add less milk for a thicker, richer tasting pudding-like consistency. Serve in dessert cups. Nice. Whether soup or dessert, this recipe serves 4.


Converted by MC_Buster.

NOTES : Lite is "in" and so are cold, fresh fruit soups. Enjoy this quick, easy, yet elegant presentation using any sweet, ripe aromatic fruit, such as fresh mangoes, papayas, cantaloupes (all melons) and peaches, to name just a few. The following utilizes the tropical flavor of mangoes.

Converted by MM_Buster v2.0l.

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