Chilled Mango Spiced Soup, Perfect For Warm Weather
Since mangoes were on sale at Whole Foods I grabbed a few even though they aren’t local or even produced in the US. I sometimes allow myself little treats like this. With my extensive travel, many of my readers live in countries like Thailand and Indonesia where mangoes grow all year round. So I’m happy to oblige and make Southeast Asian-inspired meals that everyone will love (because I happen to be a big fan!).
This soup is one of those creations. Now that it’s hot in Texas I’ve been craving chilled soups like nobody’s business. What do you crave when warm weather hits? The ingredients for your cold soup need not be all raw to make a delicious soup. Cooked soups can make delicious chilled soups, but I find the blended variety work best. Blended soups are a great way to sneak in a lot of veggies, though this soup is more simple with a touch of Thai influence.
Coconut products are another little treat that I quite enjoy. There’s some debate on whether coconut and it’s biproducts are good for you, but most evidence points to it’s wealth of medicinal properties. Many cultures have eaten it for eons. It’s a great source of fiber, will give you energy, it’s filled with electrolytes, has high anti-bacterial properties, can boost thyroid function and prevent and treat disease. Many studies have shown that coconut oil helps treat Alzheimer’s. So don’t believe otherwise, it truly is a magical food. You don’t have to worry your pretty little head about the fat content!! It’s the kind of fat that is metabolized by our bodies and used as energy, not stored. If only we could get them to grow in our own backyards!
Keep an eye out for my next FAQ video where I will show you how to tackle a mango! I had my can of coconut in the fridge so I didn’t need to chill the soup after blending. You might want to though if it’s been sitting in the pantry. Be sure to give the can a good shake before opening. You may need to stir it depending on how long it’s been sitting.
Chilled Mango Spiced Soup
Makes 3 to 4 servings
1 cup full fat coconut milk
1 cup water
1 cup chopped yellow mango
1 cup chopped Hothouse cucumber, peeled
1/4 cup chopped red onion
Small handful cilantro
1 tablespoon lemon or lime juice
1 1/2 teaspoons curry powder
1 teaspoon coriander
Dash cayenne
Sea salt to taste
Directions:
Combine all ingredients in a blender and blend until no chunks remain and soup is smooth and creamy. Season to taste. If needed chill in the fridge for 15 minutes. Serve garnished with cilantro.
Now share with us what is your favorite chilled soup? What are you favorite coconut products?
Did you peel your cucumber or leave the skin on? Thanks!!
The Hothouse cucumber has a really thin skin so you could leave it on or peel it. If you used an English I would peel it because the skin is thicker.
Way to sing the praises of coconut!
Oh man, having a coconut tree would ROCK.
Wouldn’t it!!! I bet we could have one in south Texas because it’s mostly hot there lol!
This soup sounds amazing! It's been getting hot here in Florida, so this is just the kind of thing I need to add to our menu. The fruit reminds me of a chilled strawberry soup I once had at a wedding which was divine.
We can grow coconut palms here, but they usually cut the coconuts out since they can be like cannons in the event of a hurricane. I wish they could save those little gems and deliver them to our house. That would be perfect. 🙂
In response to your question, coconut butter and coconut cream are my favorites. I find them essential to my daily cooking. Coconut is most certainly, an extra special ingredient. <3
Oh I love strawberry soup. I’m a big fan of fruity chilled soups in general! Coconut butter and cream are sooooo yum!