Orange Mango Soup

Peel the ripe mangos and remove the flesh from the pit, then roughly chop the mango pieces into chunks.

Peel the navel orange and separate it into segments, removing any white pith and seeds.

Combine the chopped mango, orange segments, orange juice, buttermilk, and honey in a blender.

Blend until smooth and creamy, about 1-2 minutes, then taste and add lemon juice gradually until the desired tartness is achieved.

Strain the mixture through a fine-mesh sieve if a smoother texture is preferred, pressing gently on solids to extract all liquid.

Chill the soup in the refrigerator for at least 30 minutes before serving.

Divide the chilled soup among serving bowls and garnish with fresh mint leaves.