Mango Buttermilk Soup Food

PACK-AND-POUR MANGO SOUP

Pack-and-Pour Mango Soup image

Provided by Food Network

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 4

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

Steps:

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.

CREAM OF MANGO SOUP

Cream of Mango Soup image

A refreshing cool and creamy soup made with mango. You may add blueberries or sliced strawberries as a garnish when in season. Fat free sour cream may be substituted for the half-and-half cream.

Provided by SUZISULZER

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 10m

Yield 3

Number Of Ingredients 4

Ingredients

2 mango - peeled, seeded, and cubed
¼ cup white sugar
1 lemon, zested and juiced
1 ½ cups half-and-half

Steps:

Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 49.2 g, Cholesterol 44.8 mg, Fat 14.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 8.8 g, Sodium 53.5 mg, Sugar 37.3 g

MANGO BUTTERMILK SMOOTHIE

Mango Buttermilk Smoothie image

This mango-banana-strawberry smoothie is inspired by lassi, the creamy yogurt drinks popular throughout India. It's as easy to make as a smoothie should be. Just toss everything into a blender - the flesh of an entire mango, a handful of strawberries, half of a banana, a cup of buttermilk, a bit of honey and a few ice cubes - then blend to cool and creamy perfection. If you don't have fresh mango, frozen works just as well, and if you don't have buttermilk on hand (who does?), plain old yogurt will do just fine. Add a splash of milk to loosen if it gets too thick.

Provided by Martha Rose Shulman

Categories breakfast, easy, quick, shakes and smoothies

Time 5m

Yield One 16-ounce or two 8-ounce servings

Number Of Ingredients 6

Ingredients

1 heaped cup fresh or frozen ripe mango
1 cup buttermilk
1 teaspoon honey
1/2 medium size ripe banana
4 frozen strawberries
2 or 3 ice cubes

Steps:

Combine all of the ingredients in a blender, and blend at high speed until smooth.

MANGO CAKE

Mango Cake image

A delicious way to use my favorite fruit. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

Provided by Jacqui

Categories Desserts Cakes

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
⅔ cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup mango puree
½ cup chopped walnuts

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan.
Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan.
Bake for 40 to 50 minutes, or until done.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 32.7 g, Cholesterol 58.9 mg, Fat 14.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 7.2 g, Sodium 211.3 mg, Sugar 20 g

WILD MUSHROOM AND BUTTERMILK SOUP

Wild Mushroom and Buttermilk Soup image

I got this recipe 10 years ago from one of the old cooking BBS Fidonets. (remember those?!) It was posted by Eleanor Creighton. I hope she doesn't mind my re-posting it here. Use dried chantrelles, cepes, morels or a mixture.

Provided by Outta Here

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

15 dried wild mushrooms
1/4 cup chicken broth, boiling
4 tablespoons madeira wine
1/4 cup butter
2 tablespoons onions, chopped
3 cups button mushrooms, sliced
3/4 cup shiitake mushroom, sliced (stems removed)
1/3 cup all-purpose flour
4 cups chicken broth
1/4 teaspoon fresh ground black pepper
3/4 cup buttermilk

Steps:

In a small bowl combine dried mushrooms, 1/4 cup broth and 2 tbs. of the Madeira. Let stand 20 minutes stirring occasionally. Drain off liquid and discard.
Squeeze out excess liquid. Coarsely chop mushrooms. In a large saucepan melt butter. Add onion and cook until tender 2 to 3 minutes or until most liquid has evaporated. Stir in flour. Add 4 cups broth and pepper.
Bring to boiling stirring constantly. Reduce heat simmer uncovered, 30 minutes stirring occasionally. Remove 2 cups soup mixture and puree in blender or food processor.
Return to saucepan. Stir in buttermilk and remaining Madeira and heat through. Do not boil.
Serve with hot, crusty bread.