Mango Cucumber Soup

Sweet, ripe mangoes are the basis for this refreshing and quick chilled summer soup. It's a no-stove recipe that's perfect when outdoor temperatures rise.

Yield

4 Servings

Serving size

1/4 of Mango Cucumber Soup

Rating

3.70 of 5 (219 ratings)

Food groups

• Dairy: 1/4 cups
• Fruit: 3/4 cups
• Vegetables: 1/2 cups

Ingredients

• 2 ripe mangoes, divided
• 1 English cucumber, divided
• 2 tablespoons chopped onion
• 1 jalapeño pepper, finely diced (optional)
• lime, juiced
• 1/2 cup water
• 2 6-oz containers plain, non-fat Greek yogurt
• 1/4 cup fresh chopped cilantro

Directions

1. Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish.
2. Slice off 1/4 of the cucumber and chill for use with garnish.
3. Coarsely chop remaining 3/4 of the cucumber.
4. Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water.
5. Purée until smooth.
6. Blend in yogurt.
7. Chill until ready to serve.
8. About 15 to 30 minutes before serving, prepare garnish.
9. Dice chilled mango half, removing peel and pit; dice remaining cucumber.
10. Mix mango and cucumber dices with cilantro.
11. To serve, top bowls of soup with garnish.

Nutrition per serving

Notes

Serving Suggestions: Serve with a glass of 100% apple juice.

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Source

Recipe by: Produce for Better Health Foundation

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/mango-cucumber-soup. Federal works are public domain in the United States.