1. Mango Soup
3 ripe mangos
1 seven-ounce container of plain, low-fat Greek yogurt
1/4 cup coconut milk
1/4 cup low-fat milk
1 tablespoon + 2 teaspoons lime juice
1/2 teaspoon salt
2 teaspoons honey
1 teaspoons mint leaves
1/2 Serrano pepper, minced
Slice the mangos in half around the large pit in the middle. Scoop out the flesh with a spoon. Put the flesh in the blender.
Add all the rest of the ingredients to the blender and blend like crazy.
Chill for at least an hour before serving (or overnight — if you can wait that long!).
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