Mango Mint Soup Recipes
MANGO & MINT SOUP
Now for something different...a lovely chilled soup for lunch or dinner...during the hot summer...so easy to make and so flavourful.... Wonderful served with a simple grilled chicken salad and warm rolls. (You may substitute any variety of fresh mint if you do not enjoy spearmint)
Provided by Baby Kato
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Puree all ingredients well.
- Served very chilled with toasted coconut to garnish.
- Can be made early in the day and refrigerated.
Nutrition Facts : Calories 436.3, Fat 12.3, SaturatedFat 9.6, Sodium 14.2, Carbohydrate 86.1, Fiber 8.3, Sugar 73.8, Protein 5.5
MANGO-MINT MARGARITAS
The mango base can be made the night before. Pulse in the mint before serving.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Working in batches, puree chopped mangoes, tequila, lime juice, and sugar in a blender until smooth.
- Just before serving, pulse in mint just until finely chopped. Stir in club soda. Serve over ice, garnished with mango slices.
CREAM OF MANGO SOUP
A refreshing cool and creamy soup made with mango. You may add blueberries or sliced strawberries as a garnish when in season. Fat free sour cream may be substituted for the half-and-half cream.
Provided by SUZISULZER
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 10m
Yield 3
Number Of Ingredients 4
Steps:
- Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 49.2 g, Cholesterol 44.8 mg, Fat 14.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 8.8 g, Sodium 53.5 mg, Sugar 37.3 g
MINTY PEA SOUP
Provided by Melissa Hamilton
Categories Soup/Stew Easter Vegetarian Lunch Mint Pea Spring Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
- Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
- Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.
COLD LYCHEE, MANGO SOUP GARNISHED WITH MINT
Thanks to my Sister Theresa. I came up with this recipe. I made this as a dressing for a salad that was so good I just ate it cold. Great for those hot summer days when you don't want to cook. Just blend and drink! The fruit is oval shapped, heart-shaped or nearly round, 1 to 1-1/2 inches in length. The edible portion is white, translucent, firm and juicy. The flavor is sweet, fragrant and delicious.
Provided by Rita1652
Categories Mango
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients into blender and blend till smooth.
- Garnish with mint.
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