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Cool, refreshing, yet with complex body and taste, this is a wonderful start to a summer luncheon or dinner. Also brainless and fast to make, which is always nice. Serve cold to 4-6 people.

• 2 mangoes, peeled, pitted, and chopped
• 2 cups cantaloupe, peeled, seeded, and chopped
• 2 Tablespoons fresh mint, minced
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon confectioners sugar
• 1/4 cup dry white wine
• 2 Tablespoons plain yoghurt

Garnish: small mint leaves--and edible flowers if you can get them

Puree all ingredients in a blender and chill for a few hours. Pour into glass bowls, garnish, and serve.

If you'd like to serve immediately, have the fruit already chilled in the refrigerator...and pop a couple ice cubes into the blender while pureeing.