Chilled Mint Mango Cantaloupe Soup
Adapted slightly from It’s Yummi
My dad grows a lot of cantaloupe every year … this year he had a huge bumper crop of melons. When I went to visit, he had over 100 cantaloupe that they had just picked. He gave me 12 cantaloupe to take home and share with friends. I gave a couple away, made salads with some of them, froze some for smoothies/margaritas, and still I had 4 more of these pretty orange melons left that needed to be used quickly … what to do with them?
I posted something about my cantaloupe dilemma on facebook and my friend Becca from It’s Yummi came to the rescue … she suggested chilled cantaloupe soup and posted her recipe for it. I am not really much of a chilled fruit soup girl, but I’ve seen this smoothie bowl trend emerging, so if you’re not much of a fruit soup person either, think of this as a smoothie bowl. It is sweet, delightful, refreshing … and good for you! I think it would be just lovely served in shooter glasses for a dessert at a fancy event too.
This soup would be divine served with a few cinnamon roasted almond slices on top, to add a little crunchy contrast to the silky smooth soup. I really like using the Noosa yoghurt because the creamy texture really adds to the silkiness of the soup.
- 1 medium ripe cantaloupe, peeled, seeded, chopped into chunks
- 1 - 2 ripe mangoes, peeled and chopped
- 2 teaspoons freshly grated ginger
- A few fresh mint leaves
- 8 oz. vanilla or lemon yogurt (I used Noosa lemon)
- 1 teaspoon vanilla extract
- Honey, to taste
- For garnish: Fresh mint, extra yogurt, cinnamon roasted almonds
- Put all ingredients (except the garnish) in a blender and blend until smooth.
- Chill, then serve in bowls or shot glasses topped with a dollop of yogurt, fresh mint leaves and/or flowers and cinnamon roasted almond (if desired).
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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