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Mango Strawberry Soup

Mango Strawberry Soup


Prep Time: 9 minutes
Cook Time: none
Chill Time: 2 hours
Yield: 4 servings

  • 4 mangos, peeled and pitted
  • 1 cup fresh strawberries, washed and stems removed
  • 2 cups liquid non-dairy creamer
  • ½ cup white wine
  • 1 teaspoon pure vanilla extract
  • Mint leaves, for garnish (optional)

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

This is not only a fruit soup, it's amazing as a sauce over ice cream! Serve it cold as an appetizer, 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.

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
Excerpted from Quick & Kosher: Recipes From The Bride Who Knew Nothing.
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March 30, 2012
Hewlett, New York