Golden Mango Soup with Chili
4.5(567 ratings)Sweet, sour and a little spicy, this mango soup tastes like a tropical holiday. Yellow bell pepper keeps it from turning into a smoothie and adds a savory backbone, while coconut water thins it gently. The real star is the garnish: a few rings of fresh red chili that bring a slow heat against all that golden sweetness. Serve in a blue-rimmed bowl for contrast.
- Hands-on
- 12 min
- Chill
- 1 hr
- Total
- 1 hr 12 min
- Serves
- 4
- Level
- Easy
Method
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Step 1: Put the chopped mango, yellow pepper, coconut water, lime juice, ginger and salt into a blender and blend until completely silky.
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Step 2: Taste the soup and adjust the balance, adding more lime for sharpness or a pinch more salt if it tastes too sweet.
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Step 3: Pour into a covered container and chill for about 1 hour, until cold, then stir briskly to loosen before serving.
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Step 4: Ladle into bowls and top each with a few thin rings of red chili and a small sprig of cilantro, warning guests about the heat.
Same technique, different aisle
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