Savory Cold Mango Soup

5.0(47)

by Mark Bittman

Easy, Weeknight, Appetizer

Servings

4 servings

Total time

20 min

Calories / serving

447 kcal

Ingredients (7)

serves

4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawedmango
1 cup milkmilk
1 cup plain yogurtyogurt
1 cup unsweetened coconut milkcoconut-milk
1 tablespoon ancho or other mild chili powder, or to taste
1/4 teaspoon cayenne, to tastecayenne
1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish, optionalmint

Instructions (2 steps)

01Purée 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.
02Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.

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Rich recipe — supports nutrition-aware planning.