Cold Mango and Coconut Soup with Chili-Lime Drizzle

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A silky chilled mango soup enriched with creamy coconut milk and finished with a spicy, tangy chili-lime drizzle, ideal for cooling off on summer afternoons. This Asian Fusion-inspired soup recipe (vegan), ready in about 10 minutes, pairs ripe mangoes, coconut milk, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 3 medium, peeled and chopped ripe mangoes
• 1 1/2 cups full-fat coconut milk
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp ground ginger
• 1/4 tsp red chili flakes
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• for garnish fresh mint leaves

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Instructions

1. Step 1: In a blender, combine 3 medium peeled and chopped ripe mangoes, 1 1/2 cups full-fat coconut milk, 2 tbsp fresh lime juice, 1 tbsp honey, 1/2 tsp ground ginger, and 1/4 tsp salt. Blend on high until smooth and creamy.
2. Step 2: Chill the mango-coconut soup for at least 2 hours in the refrigerator until cold and slightly thickened.
3. Step 3: For the chili-lime drizzle, whisk together 1 tbsp extra virgin olive oil and 1/4 tsp red chili flakes.
4. Step 4: Serve the chilled soup in bowls, drizzle each with the chili-lime oil, and garnish with fresh mint leaves for a bright, cooling touch.