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U.S. Highbush Blueberry Council

Cornbread Soup

Blueberry Mango Soup

Recipe: Blueberry Mango Soup

Executive Chef/ Co-Owner Marcus Samuelsson, Aquavit, New York City


  • Fresh blueberries*: 6 cups
  • Sugar: ¾ cup
  • Lemon juice: 2 tablespoons
  • Ground cardamom: 1 teaspoon
  • Mango purée: ¾ cup
  • Muscatel, ice wine or honey wine: 1 cup


  1. In a saucepan, combine blueberries, sugar, lemon juice, and cardamom
  2. Over medium-high heat, bring mixture to a boil
  3. Cook and stir until sugar dissolves, about 7 minutes
  4. Slightly cool blueberry mixture
  5. Transfer to a blender container, purée
  6. In a bowl, combine blueberry purée with mango purée and wine
  7. Strain mixture through a fine sieve
  8. Chill
  9. To serve: Ladle soup into shallow soup bowls or dessert dishes
  10. Garnish with fresh blueberries, thin melon and/or mango slices, and lemon zest curls, if desired

Quick notes

YIELD: 1 quart


* Frozen blueberries can also be used