Sunday, May 30, 2010

Mango Soup & Frog Eye Salad

Even in central Minnesota it has been hot this week. So much so that we have been looking for alternatives to heating up the kitchen. A few nights we have grilled and a few we have had meals requiring less cooking. Audrey learned to make a fabulous Mango Soup and a paternal family favorite, Acini de Pepe Salad (Frog Eye Salad). These two items paired with a green salad or crudite plate would make a wonderful summer dinner.

Mango Soup
  • 3 ripe mangoes, diced
  • 3 tbsp vanilla yogurt
  • 1/2 cup pineapple juice
  • 2 tbsp water
  • 3 large strawberries
Peel, pit, and chop the mangoes. Plop the mangoes, yogurt, and pineapple juice in a blender. Blend until smooth then pour into bowls. Rinse the blender, combine the water and strawberries. Blend until smooth, then pour the strawberry sauce into a squeeze bottle. Keep a steady hand while you draw a cool design on top of the soup.

Audrey's Tasks:
  1. Place ingredients in blender
  2. Blend
  3. Help pour into bowls
Mom's Tasks:
  1. Gather ingredients
  2. Chop mangoes
  3. Assist
Acine de Pepe Salad
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 (20-ounce) can pineapple chunks in its own juice, undrained
  • 2 (11-ounce) cans mandarin orange segments, drained
  • 1 large egg, beaten
  • 2 teaspoons lemon juice
  • 1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked
  • 3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided
  • 3 cups miniature marshmallows

In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping.

Audrey's Tasks:
  1. Crack egg
  2. Add sugar, flour, salt, juice
  3. Add marshmallows, fruit, cool whip
  4. Stir

Papa's Tasks: (mom did not make this dish):
  1. Gather ingredients
  2. Cook pasta
  3. Cook sauce
  4. Help Audrey stir

This is a wonderful dish for summer nights and picnics. I love having it every summer at the lake house. This summer we will make it at home so we can bring the feeling of the lake to our house.

Making Mango Soup.
Yummy Soup.
Digging into ingredients.
Helping grandpa.


  1. this meal sounds so tasty! now if only i could learn how to properly work with a mango....

  2. When I bought the mangoes they came with a cheat sheet and a website: There is a video on the site. I had my first successful mango experience after just reading the paper that came with them. I should post the video.


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