I love fruit soups, with strawberry soup and plum soup at the top of my list. I wanted to create something with mangos that wouldn't be a dessert (because we've been eating so many cookies, crisps, and cakes lately), so soup seemed like a natural choice for me. —TheWimpyVegetarian
Test Kitchen Notes
WHO: ChezSuzanne is a lifelong food lover who teaches cooking classes in San Francisco.
WHAT: A refreshing cold soup that balances fruity and spicy flavors -- perfect for summer.
HOW: If you can push the button on a blender, you can make this soup! The ingredients whizz together in no time.
WHY WE LOVE IT: Sweet, tangy, and creamy, this make-ahead soup is perfect for summer entertaining and lazy, hot afternoons alike. —The Editors
3 ripe mangos
1 seven-ounce container of plain, low-fat Greek yogurt (I used Fage)
¼ cup coconut milk
¼ cup low-fat milk
1 tablespoon + 2 teaspoons lime juice
½ teaspoon salt
2 teaspoons honey (I used Buckwheat honey)
1 teaspoons mint leaves
1/2 Serrano pepper, minced
In This Recipe
Slice the mangos in half around the large seed in the middle. Scoop out the flesh with a spoon. Put the flesh in the bowl of a food processor fitted with a blade.
Add all the rest of the ingredients to the bowl, and whirl the processor like crazy. If you don't have a food processor, I'm sure a blend would work fine too.
Chill for at least an hour before serving. I found the flavors to be best when chilled overnight.