Ingredients
1 tbsp. orange zest
3 large very ripe mangoes
1 1/2 c. buttermilk or more if needed
1 1/2 c. fresh orange juice
3 tsp. honey, or to taste
1 tbsp. lemon or lime juice
1 large navel orange
8 small fresh mint leaves for garnish (optional)
Preparation
Step 1In 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.Step 2Stir the buttermilk, orange juice, and 2 teaspoons honey into the soup. (If it appears too thick, add more buttermilk.) Cover tightly and chill in the refrigerator for about 2 days.Step 3To serve: Add the lemon juice and remaining 1 teaspoon honey. Pour into chilled bowls and float slices of orange on top. Garnish with mint and serve immediately.
