Mango Melon Soup
Cathie Mooers
1 small cantaloupe, peeled and cubed
1 ripe banana, peeled and chunked
3 mangos, peeled and cubed, divided
1 tablespoon fresh lemon juice
1 tablespoon honey or agave
Dash pure vanilla extract
Mint Leaves, for garnish
Fresh raspberries, for garnish
Place cantaloupe cubes, banana chunks, 1/2 of the mango cubes, lemon juice, honey (agave), and vanilla extract in blender; blend until smooth. Refrigerate mixture for several hours or overnight. Refrigerate the remaining mango cubes separately.
When ready to serve, divide mango cubes among 8 small dessert cups. Stir chilled fruit mixture and pour evenly over mango cubes in each dessert cup. To serve, garnish each with a mint leaf and raspberries.
Makes 8 servings.
