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Mango Yogurt Soup

1 lb Ripe mangoes; peeled, seeded and cut into pieces
1 c Plain yogurt
1 c Milk; up to 1 1/2
1/4 c Sugar
1/8 ts Cinnamon
1/8 ts Fresh grated or ground nutmeg
Garnish with sprig of parsley; edible flowers or petals, or thin slices of lime

In a blender or food processor, puree the mango with the yogurt, milk, sugar, cinnamon and nutmeg until you achieve the smoothness you desire. For thinner soup, add more milk to taste. Chill and serve as a cold soup. For dessert, add less milk for a thicker, richer tasting pudding-like consistency. Serve in dessert cups. Nice. Whether soup or dessert, this recipe serves 4.

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