| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 10 min |
| Inactive: | 3 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 2 mangoes, peeled and pitted
- 2 cups orange juice
- 12 ounces low or non-fat plain yogurt
- 2 limes, juiced, plus more as needed
Instructions
- Cut the mango into a large dice.
- Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 107 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 1 mg |
| Sodium | 35 mg |
Reviews
I’m a mango fiend, so I used mango yogurt. I also subbed coconut nectar for the orange juice and threw in a carton of whipped topping. It became a cold mango bisque. Fabulous!!!!!
Nice on a hot day. Added crumbled bacon as a garnish.
This is a great “starter” recipe. You can take it anywhere your tastebuds desire: you can infuse it with mint, omit the lime (I do), use a different flavored juice and/or yogurt (peach is nice). I took it to a family Passover dinner and it was a big hit with the foodies. I also use this recipe to produce a variation of Granita. I freeze it in a rectangular pan; go through the steps — scraping, refreezing — to make a granita and it’s wonderful! Very diet-friendly, too. I use non-fat, sugar-free yogurt; you can also chop up and add some additional mango pieces in the soup or prior to freezing. yum.
I loved this recipe. I substituted vanilla yogurt for the plain and it disappeared. I am making it again for a get together this week
This “soup” had great flavor. I substituted fat free, peach-flavored yogurt for the plain lowfat yogurt the recipe called for–instead of 12oz. I used 18oz. I also cut the OJ in half. Then I added ice cubes and rum–made for a fabulous, spiked smoothie!