The intoxicating flavor and aroma of mangoes is probably what makes this our most popular fruit soup. One bite is simultaneously thick, creamy, and refreshing. I think of it as our sexiest soup. The flavor really depends on ripe mangoes, which should have yellowish-red skin and flesh that is soft but not mushy when you lightly press the outside with your finger. Buy them a few days in advance, when their skin is still slightly green, to make sure they are ripe when you make the soup.

Ingredients:

10 mangoes, peeled and cut into chunks
2 cups apricot nectar
3/4 cup white wine
1/4 cup packed brown sugar
Juice and zest of 2 limes
1/8 teaspoon salt
1 cup light cream
1 cup crème fraîche
Fresh mint leaves, for garnish

Directions:

Place the mangoes in a 4 to 6-quart pot. Add the apricot nectar, wine, and brown sugar. Bring to a boil over medium-high heat. Lower the heat to medium and simmer for 20 minutes. Remove from the heat and add the lime juice, lime zest, and salt. Add the light cream and crème fraîche.

Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Place the soup in a glass or plastic container and refrigerate for at least 5 hours before serving. Garnish with mint leaves.

Makes 8 to 10 servings. Crème fraîche is a French-style thickened cream that with a slightly tangy flavor similar to sour cream. It can be found in good cheese shops or in the cheese section of the grocery store. It also works well in hot soups, as it does not break apart when heated.