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

Chill Time: 1

Total Time: 1 10

Servings:

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