Cold Curried Mango Soup

A ripe mango should give slightly to the touch and have a splendid, full aroma. In general, mangoes are most affordable, available, and at their peak of flavor during the later summer months -- the very best time of all to make this exotic, cooling first-course soup. 

Cold Curried Mango Soup


Quantity Ingredients
2 tsp olive oil
1 small onion, diced
2 tsp curry powder
3 large mangoes, peeled
1 tbsp light brown sugar
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp allspice
1-1/4 cups plain fat-free yogurt
2 tbsp fresh lime juice
2 tbsp minced fresh basil


1. In a small nonstick skillet, heat oil over medium heat. Add onion and curry powder and cook one minute. Add 1/4 cup water and simmer gently until onion has softened, about 4 minutes. 2. Remove flesh from two of the mangoes and transfer to food processor or blender along with onion mixture, brown sugar, ginger, allspice and salt. Process to a smooth puree. Add 1 cup of yogurt, lime juice and 1-1/4 cups water and process to combine. Chill until serving time. 3. Before serving, cut remaining mango into 1/2-inch cubes. Spoon soup into four soup bowls, dollop with remaining 1/4 cup yogurt, spoon diced mango on top and sprinkle basil over soup. Nutrition Information Per serving: 180 cals, 2.9g total fat, 0.4g saturated fat, 3.7g dietary fiber,2mg cholesterol, 339mg sodium.