Mango & Coconut Cold Soup – A Tropical Summer Delight

This refreshing Mango & Coconut Cold Soup is a vibrant, no-cook dish that brings the flavors of the tropics straight to your table! Inspired by Caribbean and Southeast Asian cuisine, this soup combines ripe mangoes, creamy coconut milk, and a hint of lime for a sweet, tangy, and utterly refreshing experience. Perfect for hot summer days, it’s light, healthy, and ready in just 10 minutes!

Whether you serve it as an appetizer, a light lunch, or even a dessert, this cold soup is a crowd-pleaser. The natural sweetness of mangoes pairs beautifully with the richness of coconut milk, while a touch of chili or mint adds a surprising twist. It’s gluten-free, vegan-friendly, and packed with vitamins—making it as nutritious as it is delicious!

Why This Mango & Coconut Cold Soup Recipe Works

This recipe is a winner because it’s incredibly quick and easy to make—no cooking required! Just blend, chill, and serve. The ingredients are simple and accessible, yet the result is a restaurant-worthy dish that feels indulgent. Plus, it’s versatile: adjust the sweetness, spice, or consistency to suit your taste.

Another reason to love this soup? It’s packed with nutrients. Mangoes are rich in vitamins A and C, while coconut milk provides healthy fats. It’s a guilt-free way to enjoy a creamy, satisfying dish that’s perfect for warm weather.

What’s In Mango & Coconut Cold Soup?

The magic of this soup lies in its simplicity and fresh ingredients. Here’s what you’ll need:

• Ripe Mangoes: The star of the show, providing natural sweetness and a velvety texture.
• Coconut Milk: Adds creaminess and a subtle tropical flavor.
• Lime Juice: Balances the sweetness with a bright, tangy kick.
• Fresh Ginger: Adds a warm, spicy depth (optional but recommended).
• Honey or Maple Syrup: Enhances sweetness if needed (adjust to taste).
• Chili Flakes or Mint: For garnish and an optional spicy or fresh finish.

How To Make Mango & Coconut Cold Soup

This recipe couldn’t be easier—just blend, chill, and serve! Here’s how to make it:

Step 1: Prep the Ingredients

1. Peel and dice 2 large ripe mangoes (about 3 cups).
2. Zest and juice 1 lime (about 2 tbsp juice).
3. Grate 1 tsp fresh ginger (optional).

Step 2: Blend the Soup

1. In a blender, combine mangoes, coconut milk, lime juice, ginger, and honey/maple syrup (if using).
2. Blend until completely smooth. If the soup is too thick, add a splash of water or coconut water.

Step 3: Chill and Serve

1. Transfer the soup to a bowl or container and refrigerate for at least 1 hour (or up to 4 hours).
2. Before serving, stir well and adjust seasoning (more lime or sweetener if needed).
3. Pour into bowls and garnish with chili flakes, mint leaves, or a drizzle of coconut milk.

Sides for Mango & Coconut Cold Soup

Pair this refreshing soup with:

• Grilled Shrimp Skewers: Adds a protein-packed, savory contrast.
• Avocado & Cucumber Salad: A light, crunchy side.
• Crusty Bread or Naan: For dipping (if serving as a main).
• Chilled White Wine or Sparkling Water with Lime: Perfect beverage pairings.

Recipe FAQ’s

Can I Use Frozen Mango?

Yes! Thaw frozen mango chunks before blending. The texture may be slightly thinner, so adjust with less liquid.

How Long Does It Keep?

Store in an airtight container in the fridge for up to 2 days. Stir well before serving, as separation may occur.

Can I Make It Spicier?

Absolutely! Add a pinch of cayenne or a diced jalapeño to the blender for extra heat.

Other Recipes To Try

• Watermelon Gazpacho: A savory-sweet cold soup with tomatoes and herbs.
• Chilled Avocado Soup: Creamy, tangy, and packed with healthy fats.
• Borscht (Hot Beet Soup) – A classic Eastern European favorite.
• Thai Coconut Mango Sticky Rice: A decadent dessert with similar flavors.
• Turmeric & Coconut Lentil Soup: A golden, immune-boosting dish.
• Spicy Pineapple & Basil Smoothie: An unconventional, refreshing drink.

Mango & Coconut Cold Soup

This no-cook Mango & Coconut Cold Soup is a tropical escape in a bowl! Sweet, creamy, and tangy, it’s the ultimate refreshing dish for summer. Ready in 10 minutes and bursting with flavor!

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 10 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Calories: 180kcal

Equipment

Blender

Ingredients

• 2 large ripe mangoes about 3 cups diced
• 1 cup coconut milk full-fat for creaminess
• 2 tbsp lime juice about 1 lime
• 1 tsp lime zest
• 1 tsp fresh ginger grated (optional)
• 1 tbsp honey or maple syrup adjust to taste
• Pinch of salt
• Garnishes: Chili flakes mint leaves, or coconut flakes

Instructions

• Prep: Peel and dice mangoes. Zest and juice the lime.
• Blend: In a blender, combine mangoes, coconut milk, lime juice, zest, ginger, honey, and salt. Blend until smooth.
• Chill: Refrigerate for at least 1 hour to enhance flavors.
• Serve: Pour into bowls and garnish with chili, mint, or coconut flakes.

Notes

• Texture: For a thinner soup, add coconut water or ice cubes while blending.
• Sweetness: Adjust with more honey or lime based on mango ripeness.
• Vegan Option: Use maple syrup instead of honey.
• Make Ahead: Prep up to 1 day in advance; stir before serving.
• Presentation: Serve in chilled bowls or hollowed-out coconut shells for a fun twist!

Nutrition

Serving: 240g | Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Fiber: 3g | Sugar: 20g

Enjoy this taste of the tropics! Let us know how you liked it in the comments below!