Chilled mango and pineapple soup is a refreshing side dish for summer meals. Garnish with a lime slice!
- 2 small champagne mangoes, peeled and chopped
- 1 ½ cups chopped pineapple
- ½ cup water
- 2 tablespoons white sugar
- 2 teaspoons lime juice
- Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.