Mango Soup
Mango soup is a vibrant, tropical dish that highlights the luscious sweetness of ripe mangoes. This soup can be served chilled as a refreshing summer appetizer or slightly warm for a unique twist on a fruity dessert.
Combining the natural flavor of mangoes with a hint of spices and tangy undertones, this dish is perfect for entertaining or indulging in a light, nutritious treat. Easy to prepare and bursting with color and flavor, mango soup is a delightful way to celebrate this tropical fruit.
Ingredients
For the Soup:
2 large ripe mangoes, peeled and cubed (about 3 cups of mango flesh)
2 cups coconut milk
1 cup water or vegetable stock
2 tbsp lime juice
1 tbsp honey or sugar (optional, adjust based on mango sweetness)
¼ tsp ground ginger
1 pinch of chili powder or cayenne pepper (optional, for a hint of spice)
Salt, to taste
For Garnish:
Fresh mint or basil leaves
Thin mango slices or cubes
A drizzle of coconut cream
Toasted coconut flakes
How to Make Mango Soup
Step 1: Prepare the Mangoes
Peel the mangoes, remove the pit, and chop the flesh into small cubes.
Reserve a few mango slices or cubes for garnish, if desired.
Step 2: Blend the Base
In a blender, combine the mango cubes, coconut milk, water (or vegetable stock), lime juice, and honey (if using).
Blend until smooth and creamy.
Step 3: Add Spices
Add ground ginger, a pinch of chili powder (if desired), and salt to the blender. Blend briefly to mix the spices thoroughly.
Step 4: Adjust Consistency
Taste the soup and adjust the seasoning. Add more lime juice for tanginess, honey for sweetness, or water to achieve your desired consistency.
Step 5: Chill or Warm
For a chilled soup: Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours.
For a warm soup: Pour the soup into a pot and gently heat over low-medium heat, stirring occasionally. Do not boil.
Step 6: Serve
Ladle the soup into bowls or glasses.
Garnish with fresh mint or basil leaves, a drizzle of coconut cream, toasted coconut flakes, or reserved mango cubes.
Chef’s Notes
Mango Variety: Use ripe, sweet mangoes like Alphonso, Ataulfo, or Haden for the best flavor. If fresh mangoes aren’t available, you can use frozen mango chunks or canned mango puree.
Spice Variations: Add a dash of turmeric for a golden hue or fresh grated ginger for extra zing.
Serving Ideas: Pair this soup with light appetizers like shrimp skewers or a fresh green salad for a tropical-themed meal.
Make Ahead: Mango soup can be prepared a day in advance. Store in an airtight container in the refrigerator and stir well before serving.
Dairy-Free Option: This recipe is naturally dairy-free when made with coconut milk. You can also use almond milk or cashew cream as substitutes.
Nutrition Information (Per Serving)
Calories: 150
Protein: 2g
Carbohydrates: 25g
Fat: 5g
Fiber: 3g
Vitamin C: 60% of the Daily Value
Potassium: 8% of the Daily Value
(Note: Nutritional values are approximate and depend on portion sizes and specific ingredients used.)
Mango soup is an elegant and refreshing dish that brings the taste of the tropics to your table. Its creamy texture and bright flavors make it an excellent choice for summer gatherings or light meals. With simple ingredients and minimal effort, you can create a soup that’s both delicious and visually stunning. Enjoy the tropical indulgence of mango soup!