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
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Ingredients
- Mango-Lemon Soup
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6-7
ripe mangoes, peeled, pitted and diced
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2 teaspoons
fresh lemon juice
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1 teaspoon
lemon zest
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1/2 cup
light cream
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1/2 cup
creme fraiche
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Strawberry Rhubarb Puree for garnish
- Strawberry Rhubarb Puree (Yield: about 2 cups)
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1/2 pound
rhubarb stalks, outer fibrous strings trimmed/removed and diced into 3/4 inch pieces
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8 ounces
strawberries, rinsed, hulled and sliced
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1/2 cup
organic cane sugar
Directions
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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.
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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.
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Transfer the mixture to a bowl and stir in the lemon zest. Cover and refrigerate for 2-4 hours.
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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.
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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.
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Ladle chilled soup into individual bowls. Garnish each with a swirl or dollop of the reserved mango puree and Strawberry-Rhubarb Puree.
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