Mango-Lemon Soup Recipe

Name: Mango-Lemon Soup
Yield: 4 servings
Cuisine: American
Ingredients: Mango-Lemon Soup; 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

Servings: persons

Mango-Lemon Soup
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

1
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.
2
Add the cream and creme 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.
3
Transfer the mixture to a bowl and stir in the lemon zest. Cover and refrigerate for 2-4 hours.
4
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.
5
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.
6
Ladle chilled soup into individual bowls. Garnish each with a swirl or dollop of the reserved mango puree and Strawberry-Rhubarb Puree.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Mango-Lemon Soup, 6-7 ripe mangoes, peeled, pitted and diced, 2 teaspoons fresh lemon juice, 1 teaspoon lemon zest, and more.

Yes, Mango-Lemon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango-Lemon Soup

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