Mango Strawberry Soup
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Mango Strawberry Soup
This is not only a fruit soup, it's amazing as a sauce over ice cream! Serve it cold as an app, or drizzle a few spoonfuls of it over pound cake and a scoop of ice cream for dessert. It's one of those wonderful, versatile things that will work for you in lots of ways.
Times
- Prep Time : 9 min min
- Ready Time : 9 min
Servings
4 servings
Ingredients
- 4 mangos, peeled and pitted
- 1 cup fresh strawberries, washed and stems removed
- 2 cups vanilla soy milk
- 1/2 cup white wine
- 1 teaspoon:pure vanilla extract
- Honey to taste
- Mint leaves, for garnish:(optional)
Directions
- In a blender, place mangos, strawberries, soy milk, wine and vanilla; blend until smooth and creamy, about 1 to 2 minutes.
- Taste and add honey as desired.
- Chill for 2 hours before serving.
- Ladle into bowls and garnish with mint leaves if desired.
Contributed by: Quick & Kosher, JAMIE GELLER
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About Jamie Geller
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Pareve , Soups , Fourth of July, Shabbat, Shavuot , 15-minute Prep , American , Cooking for a Crowd, Make Ahead, No Cook, Quick (under 30 minutes) , Cold Soup, Gluten Free, Kid Friendly, Vegetarian , Fruit, Milk or milk substitute , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I made this soup this morning. I used fresh strawberries and frozen mango. I used a food processor, but I made sure it didn’t get pureed too much. I also substituted white grape juice for the white wine because I will be serving it to kids. I tasted a bit and it was delicious!