Salsas & sides · CRESPO KITCHEN

Chilled mango cucumber yogurt soup

A chilled mango, cucumber and yogurt soup with cilantro garnish.

30 min approx.4 servingsFresh mango

Dish photograph: Chilled mango cucumber yogurt soup. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

2 ripe mangos, divided
1 English cucumber, divided
2 tablespoons chopped onion
1 minced jalapeño, optional
Juice of 1 lime
½ cup water
2(6-ounce) containers nonfat plain Greek yogurt
¼ cup chopped fresh cilantro

Method

Peel the mangos and reserve one half for garnish; chop the rest. Reserve ¼ of the cucumber and chop the remainder.
Blend the chopped mango and cucumber with onion, optional jalapeño, lime juice and water.
Blend in yogurt, then refrigerate until cold.
Shortly before serving, dice the reserved mango and cucumber and toss with cilantro. Spoon over each bowl.

Explore all recipes

Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

Recipe credit: Produce for Better Health Foundation