Al Roker keeps saying it’s HOT out there, especially for all y’all in the south, which is precisely why I left. But my family is still there and this recipe comes courtesy of my mother, who not only loves raw food, but also loves anything she can eat that will cool her off. Kudos to her for still sweatin’ it out and for emailing me this gem of a recipe–it’s delicious! And right now mangoes are in season–a win-win for everyone!
Thanks to Mom and Raw Chef Amy Bacheller for the recipe with my changes in orange.
Yield: 4 cups, 4 servings
Time: 30 minutes
2 mangoes, peeled and cut in chunks
2 cucumbers, peeled and cut in chunks
2 tablespoons Olive oil
1 lemon, juiced1/4 cup coconut water, filtered water or orange juice – I used coconut water, 1 1/2 cups total
1/4 teaspoon Himalayan salt – I didn’t have Himalayan so I used Hawaiian
1/4 cup mint leaves
2-4 drops Citrus Fresh Young Living Essential Oil – omitted, didn’t have any
1/4 cup sprigs of mint for garnish – omitted, forgot
Blend all but last two ingredients until smooth and creamy, adding more liquid if needed. I started with 1/4 cup per the recipe but found it to be a little thick so I added another 1/4 cup of coconut water.
Add Citrus Fresh essential oil (if using) to taste and blend briefly. Garnish with mint leaves and serve.
This yummy soup can be stored in a covered container in the refrigerator for up to five days.
NOTE: I made my soup a day ahead, which got a little thick so I added another cup of coconut water to thin it out to a consistency I preferred.
A delicious way to beat the heat! Cheers y’all.
All recipes are made with the finest quality farmers’ market whole foods. Seasonal, natural and non-processed ingredients are used as much as possible.