Ingredients: 4-5 large mangoes, peeled, pitted, and cut into 1⁄4-inch dice (for frozen mangoes, thaw overnight in refrigerator), divided 2 cups mango nectar or apple juice 1⁄2 cup chopped red sweet pepper 1⁄2 cup finely chopped green onion 1 large cucumber, peeled, seeded, cut into 1⁄4-inch dice 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh cilantro 1⁄4 cup orange juice 2 tablespoons lime juice 2 tablespoons lemon juice 1 jalapeño pepper, seeded, cut into 1⁄4-inch dice 1 1⁄2 teaspoons salt White pepper to taste

Directions: Place 3 or 4 chopped mangoes in the bowl of a food processor with the chopping blade in place. Pulse to puree. Add mango nectar through the processor feed tube while processor is running. Puree several minutes to remove any remaining mango chunks. Transfer puree to a large container. Add chopped red sweet pepper and remaining diced mango to pureed soup. Add chopped green onion. Add diced cucumber to soup. Add chopped basil, cilantro, and orange, lime, and lemon juices. Remove and discard rib from jalapeño pepper and mince pepper; add to soup, along with salt and white pepper. Stir to combine. Chill for several hours or overnight. Garnish with fresh mint sprigs or edible flowers, such as pansy, calendula petals, or nasturtium. (Recipe from Julie Martens of Des Moines. Create by Chef Terri Milligan at The Inn at Kristopher’s, Sister Bay, Wisconsin.) *See more recipes in our soups & stews collection