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This outstanding recipe is from Debbie Reynolds of Rocky Mountain Lodge & Cabins of Cascade, Colorado. Debbie says, "This recipe has become a huge hit with my guests. They always rave over it, eat every bite, and are amazed to have soup for breakfast. I serve three courses for breakfast, and a fruit dish is always my first course. If you love mangos, you'll love this recipe."

Check more of Linda's great Soups, Stews, and Chili Recipes.

For more great brunch ideas, check out my Brunch Recipes

1 small cantaloupe, peeled and cubed
1 ripe banana, peeled and chunked
3 mangos, peeled and cubed
1 tablespoon fresh lemon juice
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 8 servings.