1 lg Navel orange
3 lg Very ripe mangoes
1 1/2 c  Buttermilk
1 1/2 c  Fresh orange juice
3 ts Honey; or to taste
Fresh lemon juice
- if necessary
8 sm Fresh mint leaves

REMOVE THE ZEST from the orange with a zester or grater and set it aside.
Cut a flat bottom on the orange, then remove all the peel and white pith
from the orange with a small, sharp knife. Cut the orange into 1/4-inch
slices and refrigerate until serving time. Peel the mangoes and remove the
pits. Puree the flesh with the orange zest in a food processor with the
metal blade or in a blender until smooth. Strain through a fine mesh
strainer into a 1 1/2-quart refrigerator container. Stir in the buttermilk,
orange juice and honey to taste. The soup should be the consistency of
whipping cream. If it is too thick, add more buttermilk. Chill thoroughly
up to 2 days before serving. Just before serving, add lemon juice and more
honey, if necessary. Pour into chilled dishes. Float an orange slice on top
and garnish with a mint leaf. Makes 4 Cups