This fantastic Mango dish can be served either as a soup or even a smoothie – yes a smoothie!
Because of the chunks of mangos in the bottom of the dish, you can spoon as a soup. You can also skip the chunks of mangos in the bottom of the dish and enjoy it as a smoothie. Your choice! I found this Mango Soup recipe in a Bed and Breakfast cookbook a number of years ago and it is always a huge hit when I serve it. It is cool, refreshing, and beautiful to look at.
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, divided
- 1 tablespoon lemon juice, 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.
Source: This outstanding recipe and photo are courtesy of Debbie Reynolds of Rocky Mountain Lodge and Cabins of Cascade, Colorado.
Categories:Bananas Breakfast Fruit Dishes Dessert Recipes Fruit Soups Mango Mango Appetizers Melons