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-inspired recipe (vegan), ready in about 15 minutes, layers ripe mango, full-fat coconut milk, 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 "Plan a meal with the AI" 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, peeled and diced ripe mango
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons fresh lime juice
- 2 tablespoons maple syrup
- 1/4 cup, chopped fresh mint leaves
- 1 cup ice cubes
The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
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.
