Memories Of A Cuban Kitchen/Mary Urrutia Randelman 1992

Cold Mango Soup (Sopa Fria de Mango)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 cups peeled, pitted, and chopped ripe mango, or an equal amount of frozen mango 2 tablespoons sugar 2 cups Goya mango necta (a thick fruit juice, available in supermarkets)
1 cup plain yogurt 3/4 cup heavy cream or half-and-half dash of Cointreau or other orange-flavored liqueur
6 mango slices for garnish 6 fresh mint sprigs for garnish



1 Puree the mango in a food processor fitted with a steel blade or in a blender. Add the remaining ingredients, except the garnishes, and process until smooth. Process in batches, if necessary.
2 Remove to a bowl, cover, and refrigerate 1 hour.
3 Serve in chilled bowls garnished with a mango slice and a sprig of mint.

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