This outstanding recipe and photo are
courtesy of Debbie Reynolds of
Rocky Mountain Lodge & Cabins of Cascade, Colorado. Debbie says, "I found this recipe in a Bed and Breakfast cookbook
a number of years ago and have been making it for out guests for several years and it's always a huge
hit. it's cool and refreshing and a beautiful starter to our 3-course
breakfasts. We serve it as "soup" at the inn because of the chunks of mangos
in the bottom that you can spoon, but you can also skip the chunks of mangos
in the bottom of the dish and enjoy it as a smoothie."
Mango Recipes and
Soups, Stews, and Chili Recipes.
For more great brunch ideas, check out my
Mango Melon Soup - Mango Melon Smoothie
Yields: 12 servings
Prep time: 15 min
1 small cantaloupe, peeled and cubed
banana, peeled and chunked
3 mangos, peeled and cubed, divided
1 tablespoon fresh-squeezed
1 tablespoon honey
Dash pure vanilla extract
Mint Leaves, for garnish
Fresh Raspberries, for garnish
Place cantaloupe cubes, banana chunks, 1/2 of the mango cubes, lemon juice, honey, and
vanilla extract in blender; blend until smooth. Refrigerate mixture for several hours
or overnight. Refrigerate the remaining mango cubes separately.
When ready to serve, divide mango cubes among 8
small dessert cups. Stir chilled fruit mixture and pour evenly over mango cubes in
each dessert cup. To serve, garnish each with a mint leaf and raspberries.
Makes 12 servings.