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Author Notes: This is a very light, refreshing soup – even with the cream. It's one of those dishes that you will end up adjusting to your own taste. For a brighter fruit taste, add less cream; add more lemon for a stronger lemon flavor. It's also delicious made with lime instead of lemon. Don't sub for the crème fraiche though – its tanginess provides a good balance to the mango's sweetness. Make sure to use ripe mangoes – even slightly overripe are fine. —jenniebgood
- 6-7 ripe mangoes, peeled, pitted and diced
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup light cream
- 1/2 cup creme fraiche
- Strawberry Rhubarb Puree for garnish
Strawberry Rhubarb Puree (Yield: about 2 cups)
- 1/2 pound rhubarb stalks, outer fibrous strings trimmed/removed and diced into 3/4 inch pieces
- 8 ounces strawberries, rinsed, hulled and sliced
- 1/2 cup organic cane sugar
- Put the diced mango and lemon juice in food processor fitted with a metal blade or in a blender and puree. Reserve 1 cup of the puree for garnish, cover and refrigerate.
- Add the cream and crème fraiche to the remaining puree and pulse or blend to incorporate. Do not leave the machine on for too long or the cream will whip.
- Transfer the mixture to a bowl and stir in the lemon zest. Cover and refrigerate for 2-4 hours.
- Mix the strawberries and diced rhubarb in a medium saucepan with the sugar. Let sit for about 10 minutes to allow the fruit to begin to macerate.
- Heat the mixture on medium-high until it comes to a boil. Boil for about 3-4 minutes, then turn the heat to low and simmer until the mixture begins to thicken, about 6-8 minutes. Remove from heat and let cool to room temperature. Puree with a hand blender.
- Ladle chilled soup into individual bowls. Garnish each with a swirl or dollop of the reserved mango puree and Strawberry-Rhubarb Puree.
- This recipe was entered in the contest for Your Best Mangoes