Mango Melon Mint Soup

July  1, 2012
2 Ratings
Author Notes

Simple to make and easy to adapt for larger groups. Very refreshing for a summer day —Monita

  • Serves 6
  • 1 large cantaloupe
  • 2 large, ripe but firm mangoes
  • 1/2 cup packed mint leaves, additional sprigs for garnish
  • 1 cup orange juice (more if needed)
  • 1-2 tablespoons honey or agave (optional)
In This Recipe
  1. Peel and seed the cantaloupe and mangoes. Cut into 1" chunks
  2. Puree half the fruit, mint and orange juice in a blender until smooth. Repeat with remainder of the ingredients and combine. If soup is too thick add more juice. If soup isn't sweet enough, add honey or agave to taste.
  3. Chill until cold (about 2 hours). Serve with mint sprigs as garnish
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Former recipe tester for Martha Stewart Living Magazine and Martha Stewart Omnimedia books, Monita began testing recipes for Food52 in 2012 as well as responding to Hotline questions. She also tests recipes for media companies, like The Food Network, assists food stylists, does food writing, including her own blog, A culinary professional for a decade, Monita began her professional life in the public relations field. Monita is committed to preventing hunger and volunteers with Met Council, an organization that helps New Yorkers fight poverty. One of her favorite projects with them is cooking Thanksgiving dinner for 60 residents at their low income housing.

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