Mangoes abound not only in the Caribbean but also, these days, in the United States. When they’re cheap (in Latin markets they’re often four for a dollar) there is no better use for them than this sweet soup, which can be served as an appetizer, especially in hot weather (or for dessert; see the variation). It’s also lovely at Sunday brunch.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the mango in a food processor or blender and puree, adding enough milk to allow the machine to do its work easily. (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 the seasoning.
Step 2
Transfer the soup to a bowl and refrigerate until cold, about 1 hour. Ladle into bowls, garnish with the mint if you like, and serve.
Sweet Cold Mango Soup
Step 3
This is a dessert: 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.
