I found this recipe in a Bed and Breakfast cookbook a number of years ago and have been making it for our guests for several years and it's always a huge hit. It's cool and refreshing and a beautiful starter to our 3-course breakfasts. We serve it as "soup" at the inn because of the chunks of mangos in the bottom that you can spoon, but you can also skip the chunks of mangos in the bottom of the dish and enjoy it as a smoothie. I'm including both variations here in the recipe. Try them both and enjoy!

MANGO MELON SMOOTHIE:

• 1 small, ripe cantaloupe, seeded and cut into chunks (room temperature, or chilled to enjoy immediately)
• 3 ripe mangos, peeled, seeded, and cut into chunks (fresh for overnight recipe, frozen to enjoy immediately)
• 1 Tbsp. honey
• 1 Tbsp. lemon juice
• 1 Tbsp. vanilla extract
• 1 ripe banana, slightly overripe is ok
• 8-12 mint leaves, for garnish
• 8-12 fresh raspberries, or edible flowers, for garnish

Put the cantaloupe, mangoes, honey, lemon juice, vanilla, and banana in a blender and blend until smooth. (This can be made the night before, or at the time of serving. The flavors marry better together if they have time to sit for awhile. If making at the time of serving, use frozen mango pieces. They can be bought in the frozen section of your grocery store, or at Sam's Club or Costco)

Pour into 8-12 beverage glasses and garnish with mint leaves and rasperries or edible flowers, if desired.

Serves 8-12

MANGO MELON SOUP:

• 1 small, ripe cantaloupe, seeded and cut into chunks
• 3 ripe mangos, peeled, seeded, and cut into chunks
• 1 Tbsp. honey
• 1 Tbsp. lemon juice
• 1 Tbsp. vanilla extract
• 1 ripe banana, slightly overripe is ok
• 12 mint leaves, for garnish
• 12 fresh raspberries, or edible flowers, for garnish

The night before, put the cantaloupe, half of the mangoes, honey, lemon juice, vanilla, and banana in a blender and blend until smooth. Chill overnight.

In the morning, dice up the remaining half of the mangoes and place in the bottoms of 12 parfait cups. Pour the blended "soup" over the mangoes.

Garnish with mint leaves and rasperries or edible flowers.

Serves 12