Savory Cold Mango Soup


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This tropical soup also featuring coconut, mint and chili powder is sure to delight the senses.

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  • 4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 C. frozen mango, thawed
  • 1 C. milk
  • 1 C. plain yogurt
  • 1 C. unsweetened coconut milk
  • 1 Tbs. ancho or other mild chili powder, or to taste
  • 1/4 tsp. cayenne, or to taste
  • 1/4 C. chopped fresh mint leaves, plus a few sprigs, for garnish

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Puree 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. Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.

Yield: 4 servings

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