Mango and berry soup

Mango and berry soup

By
From
Cook for Your Life
Serves
8
Photographer
Gorta Yuuki (studio) and William Meppem (location)

This is a great summer dessert that is all fruit and no sugar. The mangoes and berries are pureed separately, then poured into bowls creating bright bursts of yellow and red – it presents beautifully at a dinner party. Lemon juice takes out some of the sweetness of the mango so it doesn’t overpower the berries.

Ingredients

Quantity Ingredient
3 mangoes, fleshed
3 tablespoons lemon juice
450g strawberries, hulled
125g raspberries
1/4 cup fresh spearmint leaves
2 tablespoons pistachios, finely chopped

Method

  1. Put the mango and lemon juice in a food processor and blend until smooth. Pour the mixture into a jug. Rinse and dry the food processor, then blend the strawberries and raspberries together. Pour into another jug.
  2. Select wide, shallow bowls to serve. Carefully pour the berry mixture into half of one bowl while at the same time pouring the mango mixture into the other half. The aim is to have two neat semicircles of yellow and red. Continue pouring the soup into the remaining bowls. Decorate with the spearmint leaves and chopped pistachios.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again