Mango Strawberry Soup

This is not only a fruit soup, it’s amazing as a sauce over ice cream! Serve it cold as an app, or drizzle a few spoonfuls of it over pound cake and a scoop of ice cream for dessert. It’s one of those wonderful, versatile things that will work for you in lots of ways.

Times

Prep time: 9 min
Ready time: 9 min

Servings

4 servings

Ingredients

4 mangos, peeled and pitted
1 cup fresh strawberries, washed and stems removed
2 cups vanilla soy milk
1/2 cup white wine
1 teaspoon:pure vanilla extract
Honey to taste
Mint leaves, for garnish:(optional)

Directions

Preparation

In a blender, place mangos, strawberries, soy milk, wine and vanilla; blend until smooth and creamy, about 1 to 2 minutes.
Taste and add honey as desired.
Chill for 2 hours before serving.
Ladle into bowls and garnish with mint leaves if desired.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.

' } });