Mango Soup
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Mango Soup (A Bowl of Sunshine)

Prep Time20 mins
Total Time20 mins
Cuisine: Soup
Servings: 4


  • 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.