Mango Yogurt Nutmeg Soup

You'll Need

• 1 lb ripe mangoes, peeled, seeded and cut into pieces
• 1 cup plain yogurt
• 1 cup milk, up to 1 1/2
• 1/4 cup sugar
• 1/8 tsp cinnamon
• 1/8 tsp fresh grated or ground nutmeg
• Garnish with sprig of parsley

 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