While proofreading my third eCookbook in the “Tasting America: one bite at a time” series, I realized that this is the perfect time of year for enjoying Tasting Arizona Chilled Mango Soup, from the upcoming book.
Serve Tasting Arizona Chilled Mango Soup in a Mason jar with a straw for an icy cold sip
Big bowl of beautiful mangoes
It’s hot. It’s Summer. And if you are looking for a perfect taste of Arizona this chilled soup will take you there.
Tasting Arizona Chilled Mango Soup in a coupe
Bucket loads of fresh ripe mangoes just scream SUMMER!
What could be a better starter on a hot, sultry Arizona summer day than chilled soup that a little bit sweet and a little bit spicy? This luscious Chilled Mango Soup is the perfect beginning to your dinner. You could even make it the night before so that it’s icy cold when dinner time rolls around.
Chilled Mango Soup garnished with chives
After living in South Florida for close to 40 years I’ve grown accustomed to heat and humidity. Arizona has dry heat, Florida has moist heat. I’m not sure which feels hotter. But I do know that I like foods that are cold in temperature and pack some heat with spices when it feels like it’s 200 degrees outside.
A Wine Glass full of Tasting Arizona Chilled Mango Soup
This soup is so easy to make! Just sauté some onions in canola or avocado oil until translucent and add ginger and sriracha. Let cool. Then blend the liquid portion of chilled canned coconut milk with yogurt, water, brown sugar and mangoes. Add the onion mixture to the blender and process until completely smooth. Chill overnight and garnish with chunks of mango, whipped coconut cream, chives, mint – the choice is yours.
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Tasting Arizona Chilled Mango Soup
Served icy cold, this creamy, dreamy, sweet and spicy soup will have your palate dancing with joy.
- Total Time: 0 hours
- Yield: 4 servings
Ingredients
1 (15-ounce) can full fat coconut milk, refrigerated overnight
2 tablespoons neutral oil, such as canola or avocado
1 small yellow onion, peeled and cut into small dice
3/4-inch piece of fresh ginger, peeled and grated with a microplane
1/2 teaspoon sriracha, more or less to taste, plus more for garnish
1/2 cup full fat plain Greek yogurt
1/2 cup water
1 tablespoon dark brown sugar, packed
3 ripe mangoes, peeled, pitted and cut into medium dice
Pinch of ground cardamom
Fresh mint leaves, for garnish
Instructions
n a sauté pan, heat the oil over medium heat until shimmering. Add the onions and cook until translucent but not colored, about 2 to 3 minutes. Add the grated ginger and sriracha, stir and continue to cook for another minutes or 2, until the ginger is fragrant. Take the pan off the heat and allow to cool to room temperature, about 10 minutes.
Meanwhile, take the can of coconut milk from the fridge – DO NOT SHAKE! (Chilling coconut milk overnight separates the fat from the liquid and allows the fat to rise to the top!) Carefully remove the top of the can and spoon out the top layer of solid coconut fat, about 1-inch from the top, and place in a small mixing bowl. Cover with plastic wrap and place back in the refrigerator. Pour the rest of the can of coconut milk into a blender along with the yogurt, water, brown sugar and mangoes to a blender. Add the onion mixture to the blender and blend on high for 2 to 3 minutes until completely smooth. Place the soup into an airtight container and chill for at least 8 hours.
- Prep Time: 15 minutes
- Cook Time: 5 minutes plus 8 hours chilling
- Category: Soup
- Method: Sautéing, blending
- Cuisine: Arizona
Photo Credit: The photos of chilled mango soup were all provided by Canva. The photos of mangoes in a bowl and in buckets were taken by me.
