Khanh’s Blueberry Mango Soup

June 11, 2010

This versatile soup becomes a sauce when drizzled over ice cream, sorbet, fresh fruit or panna cotta.

Recipe shared by my friend Khanh.


  • 6 cups fresh blueberries
  • 3/4 cup sugar
  • 2 Tbs. lemon juice
  • 1 tsp. ground cardamom
  • 3/4 cup mango purée
  • 1 cup muscatel, ice wine or honey wine


In a saucepan, combine blueberries, sugar, lemon juice, and cardamom. Over medium-high heat, bring mixture to a boil; cook and stir until sugar dissolves, about 7 minutes. Slightly cool blueberry mixture; transfer to a blender container; purée. In a bowl, combine blueberry purée with mango purée and wine. Strain mixture through a fine sieve. Cool well.

To serve, ladle soup into shallow soup bowls or dessert dishes. Garnish with fresh blueberries, thin melon and/or mango slices, and lemon zest curls, if desired.

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