After attending a potluck last week, i have yet to manage to use up all my sour cream. Frankly, i don't know whats got into me when I purchased this in family-size - Granted it was probably on sale, this is simply too much "fat" to put into one dish at once. Now i am juggling through recipe ideas to figure to a creative way to use them up, well, eventually.
Never daunt on me mango and sour cream will be a good combination, but the mango in my fruit basket happened to be ripe, juicy and very ready to eat today. Normally i would just eat the mango as fruit by itself, but it turned out incorporating the mango into a creamy soup isn't bad, either.
i like this soup, but it is a bit dense and very rich. Small bowl of this soup is more enough to get that fulfilling sensation. Maybe i should go with light or low fat version of sour cream and then dilute it with more milk to get that lighter texture next time?
Also, this soup is meant to be served chilled, yet i have hard time convincing myself to drink cold soup. I decided to microwave for a good one and half minute and well, i couldn't call it better, but warm soup is more normal in my opinion.
Ingredients:
- one big size mango, peeled and seeded
- 1.5 cups of milk ( i used 1%)
- ½ cup sour cream
- Juice and zest of 6 or 8 kumquat
- 1 sprig fresh basil, minced
**this receipt is adapted from Champagne Mango.**
