Ingredients
1tbsporange zest
3large mangoes,very ripe
1½cupsbuttermilk,or more if needed
1½cupsorange juice,fresh
3tsphoney,or to taste
1tbsplemon juice,or lime juice
1large navel orange
8small fresh mint leaves,for garnish, optional
Preparation
In a blender or food processor, puree the orange zest and mangoes together until smooth. Strain through a sieve, pressing with the back of a spoon.
Pour the liquid into a bowl, cover tightly, and refrigerate for at least 1 hour. Discard the solids in the sieve.
Stir the buttermilk, orange juice, and 2 teaspoons of honey into the soup.
Cover tightly and chill in the refrigerator for about 2 days.
To serve, add the lemon juice and the remaining 1 teaspoon of honey. Pour into chilled bowls and float slices of orange on top.
Garnish with mint and serve immediately. Enjoy!
