Best 5 Mango Buttermilk Soup Recipes
Get ready to tantalize your taste buds with a delightful culinary journey as we explore the art of crafting a refreshing and flavorful mango buttermilk soup. This vibrant and tangy soup embodies the perfect balance of sweet and savory, making it a delectable treat that will surely impress your palate. With its vibrant yellow hue and smooth, velvety texture, this soup is a feast for the eyes and the senses. The tropical sweetness of mangoes harmonizes beautifully with the tangy and creamy buttermilk, creating a symphony of flavors that will leave you craving for more. Join us as we delve into the secrets of creating this exquisite soup, offering step-by-step guidance and culinary tips to ensure your success in the kitchen. So, gather your ingredients, ignite your culinary passion, and let's embark on a delicious adventure together!
Let's cook with our recipes!
PACK-AND-POUR MANGO SOUP
Provided by Food Network
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 4
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
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
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
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
Steps:
- Combine all of the ingredients in a blender, and blend at high speed until smooth.
BUTTERMILK MANGO CURRY
Provided by Amanda Hesser
Categories main course, side dish
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- In a blender, combine the coconut, cumin, 1/4 teaspoon cayenne, 1/8 teaspoon turmeric and 1/2 cup of water. Blend to a paste.
- Peel, seed and cut mango into 1/2-inch cubes (about 1 cup). In a saucepan, combine the mango, green chilies, remaining cayenne and turmeric, salt and 1 cup water. Simmer until the mango is soft.
- Add the coconut paste and buttermilk and stir over medium heat; do not let it boil. When the mixture is hot, remove it from the heat.
- In a small pan, heat the oil over medium-high heat. Add the mustard seeds and cover. After the seeds begin popping, add the fenugreek and chili. When the fenugreek is toasted, toss in the curry leaves, then pour this into the buttermilk mixture. Serve warm over rice.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 576 milligrams, Sugar 19 grams, TransFat 0 grams
BUTTERMILK MANGO-BERRY CRUMB CAKE
I came up with this recipe as I was trying to find a way to use up some buttermilk, mango and raspberries I didn't want to go to waste! Feel free to substitute other fruits such as blueberries, peaches, apples or strawberries. No fruit on hand? This is just as delicious without!
Provided by naples34102
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
- Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
- Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 50.1 g, Cholesterol 45 mg, Fat 12.4 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 7.6 g, Sodium 305.7 mg, Sugar 29.1 g
Tips:
- To ensure the smoothest soup, use an immersion blender or a regular blender to purée the soup until it reaches your desired consistency.
- For a richer flavor, use full-fat buttermilk and yogurt. You can also add a dollop of heavy cream or coconut cream to the soup before serving.
- Adjust the amount of chili pepper to your taste. If you like a spicy soup, add more chili pepper. If you prefer a milder soup, use less chili pepper or omit it altogether.
- Garnish the soup with fresh cilantro, mint, or thinly sliced almonds for an extra burst of flavor and color.
- For a vegan version of the soup, use almond milk or coconut milk instead of buttermilk and yogurt.
Conclusion:
Mango buttermilk soup is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be customized to your taste. Whether you like it spicy, mild, or somewhere in between, this soup is sure to please everyone at your table. So next time you are looking for a light and flavorful soup, give mango buttermilk soup a try. You won't be disappointed!
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