What I love about this recipe is that it’s so versatile. You can use it as an “ambrosia” style appetizer, a chilled soup, or as a compote/dessert. If you add a bit of milk or juice, you can even turn it into a heavenly drink. When I say versatile I mean it!
AuthorFoodieblissCategorysoupsYields1 Serving
AuthorFoodieblissCategorysoups 6 ripe peaches, halved
½ tsp cinnamon
2 tbsp sugar
2 cups orange juice
1 lemon, Squeezed
1 ripe mango, cubed
1 cup vanilla Greek yogurt
1
Preheat oven to 350 degrees. Lay peach halves in a single layer on a lined baking tray, facing down. Sprinkle cinnamon and sugar and bake for 20 minutes.
2
Add orange juice, lemon juice, mango and yogurt to a blender and pulse until smooth. Add the baked peaches and pulse 2-3 times until combined, yet peaches are chunky (or pulse until smooth).
Ingredients
6 ripe peaches, halved
½ tsp cinnamon
2 tbsp sugar
2 cups orange juice
1 lemon, Squeezed
1 ripe mango, cubed
1 cup vanilla Greek yogurt
Directions
1
Preheat oven to 350 degrees. Lay peach halves in a single layer on a lined baking tray, facing down. Sprinkle cinnamon and sugar and bake for 20 minutes.
2
Add orange juice, lemon juice, mango and yogurt to a blender and pulse until smooth. Add the baked peaches and pulse 2-3 times until combined, yet peaches are chunky (or pulse until smooth).