Savory Cold Mango Soup

Name: Savory Cold Mango Soup (Sopa Fria de Mango)
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: American
Ingredients: 1 tablespoon pure chile powder, like ancho or New Mexico, or to taste; 1 tablespoon pure chile powder, like ancho or New Mexico, or to taste; ¼ cup chopped fresh mint leaves for garnish, plus a few sprigs if you like, optional; ¼ teaspoon cayenne, or to taste; 1 cup milk; ¾ cup yogurt; 1½ cups coconut milk, homemade or canned; 1 tablespoon pure chile powder, like ancho or New Mexico, or to taste; 4 large or 8 small ripe mangoes, peeled, pitted, and chopped, or 4 cups frozen mango, thawed; 4 large or 8 small ripe mangoes, peeled, pitted, and chopped, or 4 cups frozen mango, thawed

Sopa Fria de Mango

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Mangoes abound not only in the Caribbean but also, these days, in the United States. When they’re cheap (in Latin markets they’re often four for a dollar) there is no better use for them than this sweet soup, which can be served as an appetizer, especially in hot weather (or for dessert). It’s also lovely at Sunday brunch.

Ingredients

4 large or 8 small ripe mangoes, peeled, pitted, and chopped, or 4 cups frozen mango, thawed
1

Americas
United States
Starter
Brunch
Vegetarian
Gluten-free
Caribbean
Soup

Method

Put the mango in a food processor or blender and puree, adding enough milk to allow the machine to do its work easily. (Work in batches if necessary.) Add the remaining milk along with the yogurt, coconut milk, chile powder, and cayenne and process until smooth. Taste and adjust the seasoning.
Transfer the soup to a bowl and refrigerate until cold, about 1 hour