Orange Mango Soup

Directions

1. 1

   1 lg Navel orange 3 lg Very ripe mangoes 1 1/2 c Buttermilk 1 1/2 c Fresh orange juice 3 ts Honey

2. 2

   or to taste Fresh lemon juice - if necessary 8 sm Fresh mint leaves REMOVE THE ZEST from the orange with a zester or grater and set it aside

3. 3

   Cut a flat bottom on the orange, then remove all the peel and white pith from the orange with a small, sharp knife

4. 4

   Cut the orange into 1/4-inch slices and refrigerate until serving time

5. 5

   Peel the mangoes and remove the pits

6. 6

   Puree the flesh with the orange zest in a food processor with the metal blade or in a blender until smooth

7. 7

   Strain through a fine mesh strainer into a 1 1/2-quart refrigerator container

8. 8

   Stir in the buttermilk, orange juice and honey to taste