Melon Mango Soup

In August, when melons are plentiful, and mangoes are readily available in Illinois, this soup is a delight. The recipe is quite flexible in terms of the proportion of mango and melon. I like to use a lot of fresh lime.


Yield: 8-9 servings

Pit, peel, and coarsely cut mangoes. Peel and remove seeds from cantaloupe. Puree the fruit, add the lime, and refrigerate the mixture for 2 hours. Just before serving, stir in the sparkling dry cider. Garnish with chopped fresh mint.

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