Chilled Mango and Coconut Soup with Lime
A refreshing, creamy soup with tropical sweetness and a zesty citrus finish, perfect for hot days. This Thai recipe (vegan), ready in about 15 minutes, layers ripe mango, full-fat coconut milk, and fresh lime juice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups ripe mango, peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 1/4 cup fresh mint leaves, chopped
- 1 cup ice cubes
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 2 cups peeled and diced ripe mango, 1 can full-fat coconut milk, 3 tablespoons fresh lime juice, and 2 tablespoons maple syrup in a blender. Blend on low until smooth, about 30 seconds.
- Step 2: Add 1 cup ice cubes and 1/4 cup chopped fresh mint leaves. Blend on high until completely smooth and chilled, about 1 minute.
- Step 3: Strain through a fine-mesh sieve into a pitcher if desired for ultra-smooth texture, discarding any pulp.
- Step 4: Chill for at least 30 minutes before serving to enhance flavors.
