Mango Soup (A Bowl of Sunshine)
Servings: 4
Ingredients
- 3 ripe mangos
- 1 seven-ounce container of plain low-fat Greek yogurt (I used Fage)
- ¼ cup coconut milk
- ¼ cup low-fat milk
- 1 tablespoon + 2 teaspoons lime juice
- ½ teaspoon salt
- 2 teaspoons honey I used Buckwheat honey
- 1 teaspoons mint leaves
- ½ Serrano pepper minced
Instructions
- Slice the mangos in half around the large seed in the middle. Scoop out the flesh with a spoon, and place it in the bowl of a food processor fitted with a blade.
- Add all the rest of the ingredients to the bowl, and whirl the processor like crazy. If you don't have a food processor, I'm sure a blend would work fine too.
- Chill for at least an hour before serving, but I find the flavors to be best when chilled overnight.