Description
A refreshing and light soup perfect for hot summer days, combining the flavors of cucumber and mango.
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 large cucumber, peeled and diced
- 1 cup coconut milk
- 1 tablespoon lime juice
- 1 tablespoon honey (optional)
- Salt to taste
- Fresh mint leaves for garnish
Instructions
- In a blender, combine the diced mangoes and cucumber.
- Add the coconut milk, lime juice, and honey (if using).
- Blend until smooth and creamy.
- Season with salt to taste.
- Chill the soup in the refrigerator for at least 30 minutes before serving.
- Serve in bowls and garnish with fresh mint leaves.
Notes
- For a spicier kick, add a small piece of jalapeño while blending.
- This soup can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Chilled Cucumber Mango Soup, Cold Summer Soup, Refreshing Soup, Summer Recipes