Cold Mango and Coconut Soup with Chili-Lime Drizzle
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 soups (vegan) ready in about 10 minutes pairs medium, peeled and chopped ripe mangoes, full-fat 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
Instructions
- 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.
- Step 2: Chill the mango-coconut soup for at least 2 hours in the refrigerator until cold and slightly thickened.
- Step 3: For the chili-lime drizzle, whisk together 1 tbsp extra virgin olive oil and 1/4 tsp red chili flakes.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Mango and Coconut Soup with Chili-Lime Drizzle take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Mango and Coconut Soup with Chili-Lime Drizzle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep full-fat coconut milk from drying out.
Can I substitute ingredients in Cold Mango and Coconut Soup with Chili-Lime Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Mango and Coconut Soup with Chili-Lime Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Mango and Coconut Soup with Chili-Lime Drizzle vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
