Mango Buttermilk Soup(Mf)

1 1/2 pounds -- peeled and pitted

--or 2 large ripe mangoes 2 cups chilled buttermilk

1/2 teaspoon grated orange rind

salt and freshly ground black pepper 1 cup orange juice

2 tablespoons sliced scallion for garnish

1/2 cup sour cream

Set aside some of the mango so you have about 1/2 cup diced and reserved for garnish.

Roughly chop the remaining mango and puree it in a food processor with the buttermilk, orange rind, and juice. Season to taste with salt and pepper.

Cover and chill overnight. Adjust the seasoning before serving. Garnish with reserved diced mango, scallion and a dollop of sour cream centered in the middle.

Busted by Gail Shermeyer <[email protected]> on May 24, 1997