Peel and chop 4 ripe mangos.
Zest and juice 2 lemons.
Process mangos and lemon juice to liquid. Reserve 2 cups of puree.
Add 1 cup of cream to the remaining puree. Pulse just to incorporate.
(Real processing will leave the mixture too thick.)
Transfer to a bowl and stir in ¾ of the zest.
Cover and refrigerate for at least 4 hours before serving.
Ladle chilled soup into individual bowls.
Garnish each with a swirl of the reserved mango, some lemon zest,
few raspberries, and a sprig of mint.
This can function as a faux sorbet or could easily be transformed
into a desert (increase the raspberries?)
Source: Café Pasqual’s Cookbook by Katherine Kegel.