Savory Cold Mango Soup
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4 to 6ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
- 1cup milk
- 1cup plain yogurt
- 1cup unsweetened coconut milk
- 1tablespoon ancho or other mild chili powder, or to taste
- ¼teaspoon cayenne, to taste
- ¼cup chopped fresh mint leaves, plus a few sprigs, for garnish, optional
Nutritional analysis per serving (4 servings)
447 calories; 18 grams fat; 14 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 8 grams dietary fiber; 64 grams sugars; 9 grams protein; 125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Purée mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
- Step 2
Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.
Private Notes
Comments
It was delicious! It was spicier than I expected. I think next timeI would use 2 tsp of the chili powder instead of a tablespoon. I also served it with lime wedges for each guest to squeeze onto the soup. It was great and I'll definitely make this one again!
This was so refreshing, cooling, and flavorful on a hot summer day--loved it and intend to make it again. Really very simple like all Minimalist recipes--the hardest and most time-consuming part is preparing the mangoes. Delicious combination of flavors, and I love chilled soups in the summer. I've long loved Mark's melon and peach gazpacho recipe and look forward to it every year, and this recipe is a great addition to that one. I could live on soup all year, as Anna Thomas says in Love Soup.
This was so refreshing, cooling, and flavorful on a hot summer day--loved it and intend to make it again. Really very simple like all Minimalist recipes--the hardest and most time-consuming part is preparing the mangoes. Delicious combination of flavors, and I love chilled soups in the summer. I've long loved Mark's melon and peach gazpacho recipe and look forward to it every year, and this recipe is a great addition to that one. I could live on soup all year, as Anna Thomas says in Love Soup.
It was delicious! It was spicier than I expected. I think next timeI would use 2 tsp of the chili powder instead of a tablespoon. I also served it with lime wedges for each guest to squeeze onto the soup. It was great and I'll definitely make this one again!
This is delightful. I made it with 4 cups of alphonso mango puree, 1/2 cup of cream (because the milk went bad), 1 cup goat milk yogurt, 1 can of coconut milk, a heaping 2 TBSP ancho chili pepper flakes (decided not to make into powder), some random amount of cayenne (the lid came off the container and cayenne exploded all over the kitchen and into the soup). I whisked it to combine and the whole thing was delicious.
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