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Mango and Strawberry Soup

Mango and Strawberry Soup

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Serves 8

Mango Ingredients:

  • 4 medium, overripe soft mangoes, peeled and pitted
  • 3 tsp. unflavored gelatin
  • 3 tablespoons apple juice concentrate
  • 4 tablespoons seltzer

Method:

Blend all ingredients in a blender or food processor until smooth and thick. Pour the mixture into waiting glasses and refrigerate it until the next step is done.

Strawberry Ingredients:

  • 1 package frozen strawberries (16 oz. / 450 grams)
  • 2 cups pineapple tidbits, drained, juice reserved
  • 1 cup real orange juice
  • ½ cup seltzer water

Method:

Place the strawberries and pineapple tidbits into the food processor/blender. Add the pineapple juice and puree until smooth. Add the juice and seltzer and mix gently to form your “soup.” Pour the strawberry mixture into a container and leave it in the fridge until serving. Immediately before serving, remove the glasses with the mango mixture from the refrigerator. Pour enough strawberry soup on top of the mango to fill the glass until 1 inch below the top. Place one ice cube inside each glass, and a straw. Serve and watch your guests ooh and aah in delight!

You can also present these with a round slice of fresh orange hung on the edge of each glass, or a grape in the center.

Tamar Ansh is a renowned recipe developer, food columnist, and member of the IACP (International Association of Culinary Professionals). She is the author of three cookbooks, most recently A Taste of Tradition: Pesach—Anything’s Possible! Over 350 non-gebrochts, gluten-free, and wheat-free recipes, published by Targum Press.
Reprinted with permission from A Taste of Tradition: Pesach—Anything’s Possible!   by Tamar Ansh.
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