Chilled Mango and Yogurt Soup

When you buy start-of-the-season mangoes, you sometimes end up with insipid tasting fruit. One such impulsive purchase led to this... a chilled mango and yogurt soup. The best part is there’s no cooking involved (but this isn’t a raita). It’s a refreshing, make-ahead summer soup served cold and a good way to use less than perfect produce. The tangy creaminess of the yogurt balances the heat from the chilli and the olive oil helps emulsify the mixture, enhancing its fruitiness. Fresh herbs add an additional layer of flavor. Best enjoyed with some crusty sourdough toast or a salad on a balmy evening.

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Recipe

Chilled Mango and Yogurt Soup

(Serves 4)

Ingredients

1 large ripe mango (I used the Banganapalli variety)
1 cup yogurt 
1 cup water
2 tsp extra virgin olive oil
2 tbsp chopped red onion 
3-4 cloves garlic
2 tbsp basil leaves 
3 tbsp mint leaves 
1 green chilli (de-seeded, if you can’t handle the heat)
1 tsp honey
1 tbsp lime juice 
Salt to taste 
4 tbsp Greek yogurt or sour cream (optional, but recommended)

Method

Blend everything except the lime juice until very smooth.

Chill for a few hours, stir in the lime juice just before serving (adjust salt if needed).

Serve with a dollop of Greek yogurt or sour cream and enjoy!