Cream of Mango Soup

2 eggs, well beaten
1/4 cup granulated sugar
1 tablespoon vanilla extract
Juice and grated rind of 1 lemon
1 ripe mango, peeled, pitted, coarsely chopped
2 cups heavy cream
3 cups milk
Blueberries and coarsely chopped strawberries (garnish)

Combine eggs, sugar, vanilla extract, lemon juice and rind, and coarsely chopped mango in a food processor fitted with a steel blade, and process until smooth.

Whisk cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly.

Cover and chill well.

To serve, stir, ladle into chilled bowls and garnish each serving with fresh blueberries and coarsely chopped strawberries.

Yield: 6 portions