| 1 | Remove the zest from the orange with a zester or grater and set it aside. |
| 2 | Cut a flat bottom on the orange, then remove all the peel and white pith from the orange with a small, sharp knife. |
| 3 | Cut the orange into ?inch slices and refrigerate until serving time. |
| 4 | Peel the mangoes and remove the pits. |
| 5 | Puree the flesh with the orange zest in a food processor with the metal blade or in a blender until smooth. |
| 6 | Strain through a fine mesh strainer into a 1 ?quart refrigerator container. |
| 7 | Stir in the buttermilk, orange juice and honey to taste. |
| 8 | The soup should be the consistency of whipping cream. |
| 9 | If it is too thick, add more buttermilk. |
| 10 | Chill thoroughly up to 2 days before serving. |
| 11 | Just before serving, add lemon juice and more honey, if necessary. |
| 12 | Pour into chilled dishes. |
| 13 | Float an orange slice on top and garnish with a mint leaf. |
| 14 | Makes 4 cups abby mandel - prodigy guest chefs cookbook |
