Servings:
Yield: 4 servings
Ingredients
- 4 ripe mango or frozen mango
- 1 cup milk
- 1 cup plain yogurt
- 1 cup canned or fresh coconut milk
- 1 tablespoon ancho or other mild chile powder
- 1/4 teaspoon cayenne
- 1/4 cup chopped fresh mint leaves for garnish
Preparation
Baking Directions:
Total time: 20 minutes, plus time for chillingPlace the mango into the bowl of a food processor or blender and puree, adding enough milk to allow the machine to easily do its work.
(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 seasoning.
Transfer the mango soup to a bowl and refrigerate until cold, about 1 hour.
Ladle into bowls, garnish, and serve.
Sweet Cold Mango Soup: Omit the chile powder and cayenne (though a suspicion of chile powder remains a nice touch).
Add 3 tablespoons sugar, or to taste, and 3 tablespoons dark rum, or to taste.
