Refreshing fruit soup to celebrate lush, tropical mangos with accents of coconut and lime.
On a warm afternoon or evening, nothing hits the spot better than diving into a cold, refreshing fruit soup. Soups made from strawberries, cherries, or plums at their peak of ripe, full flavor are all favorites. So when Food52 staged a competition last week for mangos, the first second thing I thought of was a mango soup. (Full confession: the first thing I thought about was a dessert, until my friend Suzanne entered an amazing mango pie that I wasn’t about to try to compete with. So then I veered my thoughts to something healthier, like soup. Dessert thoughts first; healthy food thoughts second.)
I used to be an active member of the Food52 community, and it’s still one of the first places I go for reliable recipes that I know will work, but since I started this blog last September, I’ve had less time available to visit them. These days when I drop by for a contest or a comment, it’s with the comfort of visiting an old friend as I slip into discussions like no time has passed, always feeling a warm welcome from the other end. So I was thrilled when my Bowl of Mango Sunshine was selected as a finalist this week, along with a stunning entry for Cambodian-Style Spring Rolls by a good friend, boulangere. B is a part of the Food52 community of wonderful people I’ve connected with; one that I hope will be a friend for many years to come. We’ve exchanged emails, tweets, and blog comments about food, kids, pets, travel, and life; and have become kindred spirits in the process.
And this week, we’re competitors.
No matter how friendly the competition is, it’s still uncomfortable competing with a friend in a contest. You’re torn between being excited that your recipe is being highlighted in a well-respected community of fellow cooks, and not wanting to win if that means your friend loses.
So here’s how I’m resolving it. I’m incredibly excited and honored that Mango Sunshine is in the finals, as I’m sure b is about her amazing looking recipe, and I invite you to head on over to Food52 to check them out. Try either of them, or both. Vote for one, or neither. But above all, check out Food52 the next time you’re looking for great recipes, advice, or friendship. You won’t be sorry.
Mango Soup (A Bowl of Sunshine)
Prep Time: 20 minutes plus 1 hour refrigeration
- 3 ripe mangos
- 1 seven-ounce container of plain, low-fat Greek yogurt (I used Fage)
- 1/4 cup coconut milk
- 1/4 cup low-fat milk
- 1 tablespoon + 2 teaspoons lime juice
- 1/2 teaspoon salt
- 2 teaspoons honey (I used Buckwheat honey)
- 1 teaspoons mint leaves
- 1/2 Serrano pepper, minced
Slice the mangos in half around the large seed in the middle. Scoop out the flesh with a spoon, and place it in the bowl of a food processor fitted with a blade.
Add all the rest of the ingredients to the bowl, and whirl the processor like crazy. If you don’t have a food processor, I’m sure a blend would work fine too.
Chill for at least an hour before serving, but I find the flavors to be best when chilled overnight.