Ingredients
The following ingredients have 6 Servings
- 6-7 ripe mangoes, peeled, pitted and diced
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup light cream
- 1/2 cup creme fraiche
- Strawberry Rhubarb Puree for garnish
- 1/2 pound rhubarb stalks, outer fibrous strings trimmed/removed and diced into 3/4 inch pieces
- 8 ounces strawberries, rinsed, hulled and sliced
- 1/2 cup organic cane sugar
Instruction
- Put the diced mango and lemon juice in food processor fitted with a metal blade or in a blender and puree. Reserve 1 cup of the puree for garnish, cover and refrigerate.
- Add the cream and crème fraiche to the remaining puree and pulse or blend to incorporate. Do not leave the machine on for too long or the cream will whip.
- Transfer the mixture to a bowl and stir in the lemon zest. Cover and refrigerate for 2-4 hours.
- Mix the strawberries and diced rhubarb in a medium saucepan with the sugar. Let sit for about 10 minutes to allow the fruit to begin to macerate.
- Heat the mixture on medium-high until it comes to a boil. Boil for about 3-4 minutes, then turn the heat to low and simmer until the mixture begins to thicken, about 6-8 minutes. Remove from heat and let cool to room temperature. Puree with a hand blender.
- Ladle chilled soup into individual bowls. Garnish each with a swirl or dollop of the reserved mango puree and Strawberry-Rhubarb Puree.
