Chilled Mango – Curry Soup


This is a super flavorful and delicious cold soup. The mangos make sit super sweet and the curry and ginger make it super savory.

Serves 6

6 ripe mangoes, peeled and diced
2 teaspoons peeled, chopped fresh ginger
2 cloves garlic, chopped
½ red onion, diced
1 cup chicken or vegetable stock
2 tablespoons rice vinegar
1 tablespoon curry powder, toasted
2 tablespoons sweet, hot chile sauce plus additonal, as needed
Soy sauce
2 scallions, minced

Put the mangoes, ginger, garlic, and onion in a blender and puree (or puree with a handheld blender). Add the stock, vinegar, curry, and chile sauce and blend just to combine. Season to taste with soy sauce and pour into a medium bowl. Cover with plastic wrap and refigerate until cold, 1 to 2 hours, or overnight.

Ladle the soup into chilled soup bowls and garnish with some of the scallions, sour cream, and chile sauce. Serve cold.

7 thoughts on “Chilled Mango – Curry Soup

  1. This recipe is awesome! Just made two batches to serve first course on 1st day. The flavors are sweet and heat, the ginger is so bright and I’m sure flavors will intensify over next 24 hours.

  2. I’m not finding “sweet, hot chili sauce” in the supermarket…any suggestion or brand that you know of? Would u use the Heinz product? Or Tabasco sauce?

    • I used Sriachi sauce. You can use any brand of chili garlic sauce. But the Heinz and other national brands are not that spicy. I like it with a little kick so if you use those add a dash of tabasco.

  3. tried to make this the other day. I would recommend lowering the amount of cumin to about 1 tsp, or else it can be overwhelming (same with the hot sauce). you can add it from there. I also subbed the chicken soup for a can of coconut milk, which made it nice and creamy and worked well with the flavors.

    • Great suggestions! I love coconut milk with cumin and it definitely will mellow it a bit which is nice.