Thanks for this recipe! I've made it twice now. The first time I left out the orange zest and it tasted very wheaty at first followed by the cranberry taste (I couldn't taste the mango). I should note that this time I used older wheat flour. The second time I used fresh flour with a bit of orange zest (about half of what it called for). I also added about 1/3 c millet and I sprinkled a bit of turbinado sugar on top before baking. This time it was a lot sweeter. You could taste the orange first, then the cranberry. The millet added a wonderful crunch. Everyone like or loved this recipe. Also, FYI the amount of mango called for is about 1 whole mango.

Reviewed On: Feb. 25, 2009

This was a decent recipe. It needed a little help, but after adding some red pepper flakes and some curry powder it was much better.

Reviewed On: Nov. 15, 2008

Thanks for the great recipe! I used butter instead of margerine and instead of blending I used a potato masher. After mashing I added some chopped carrots (I really recommend this) and the soup was a little thinner than I hoped (probably because I used skim milk) so I added a couple tablespoons of cornstarch, which I mixed with cold water before adding). The roux really makes it for this one. I will definately make it again!

Reviewed On: Nov. 8, 2008