recipe adapted from The Berry Bible
Makes about 8-10 servings
2 cups mango puree (you can do this in the food processor)
1 1/2 cups fresh orange juice
2 pints fresh raspberries
2 bananas, peeled (I left these out)
1 papaya, peeled and seeded
1 cup milk
2 heaping tablespoons cream of coconut
mint sprigs for garnish
Put the mango puree, oj, raspberries, banana, papaya, milk and cream of coconut into a blender and blend until smooth. Using a damp cheesecloth, strain the soup into a large bowl. Chill before serving. Pour 1/2 cup servings into your container of choice and garnish with a sprig of mint.
