Mango Raspberry Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups Mango, frozen or fresh | Washed, peeled, seeds removed and chopped |
| 3 cups Vanilla Greek yogurt | |
| 1 cup fresh or frozen raspberry (reserve some for garnish) | Washed, trimmed and finely chopped |
| 1 tablespoon fresh mint (reserve some for garnish) | Washed, trimmed and finely chopped |
| 1 cup vanilla almond milk ( or regular milk) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine, mango, yogurt, raspberry, mint, and almond milk in large a large bowl. Puree in a food processor or blender in processor. | |
| 2 | Chill for all least 2 hours. | |
| 3 | Serve in chilled bowls and garnish with mint and raspberries. |
Posted in Soup Recipes
