Mango and Cantaloupe Soup Recipe
Mango and Cantaloupe Soup, a cold soup perfect for hot summer days or year round whenever the fruits are available. It is easy to make and only take about 20 minutes.
This recipe is from the Caribbean, and unfortunately, I forgot from which island. I will have to update this blog post again very soon. 🙂 When I found this recipe, I wondered why they did not call it a smoothie or a shake. But after reading the ingredients, I understood why.
Vinegar! You see, many Caribbean Islanders don’t add vinegar in their drink unless it is a home remedy. They will add it to cooked food for whatever purpose.
How to make this Mango and Cantaloupe Soup
In a blender, add diced mangoes and diced cantaloupe. Wash both branches of mint leaves and pat dry. Add leaves and branches to blender and reserve a few mint leaves for decorations. Add yogurt, lemon juice, wine and blend to a smooth mixture. Pour in container, cover and refrigerate for about 2 – 3 hours. Serve cold with remaining mint leaves as an entrée or a light lunch.
Well, here it is! My Cold Mango and Cantaloupe Soup with a touch of mint and white wine. Perfect for a Sunday Brunch or Lunch!
A few tips:
Always use mangoes that are ripe because they will be sweeter and more aromatic. As far as cantaloupe, always make sure that the fruit is ripe as well. The fresher the fruits, the tastier the soup will be.
As long as these fruits are available between you and me, I would not mind making this soup from time to time. Who said we could not have it year-round? This could also be served as an appetizer or even at breakfast with crusty bread. W
Well what are we waiting for? Let’s get cooking!
Enjoy!
Mango and Cantaloupe Soup
Use dry white wine or a delicious and flavorful Moscato wine.
Ingredients
- 2 mangoes ripened, skin removed and diced
- 1 cantaloupe skin removed and diced
- 2 branches of Fresh Mint
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh lemon juice
- ¼ cup dry white wine
- 1 tablespoon Confectioner's Sugar
Instructions
- In a blender, add diced mangoes and diced cantaloupe. Wash both branches of mint leaves and pat dry. Add leaves and branches to blender and reserve a few mint leaves for decorations. Add yogurt, lemon juice, wine and blend to a smooth mixture. Pour in container, cover and refrigerate for about 2 – 3 hours. Serve cold with remaining mint leaves as an entrée or a light lunch.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
This mango and cantaloupe soup recipe was originally posted on August 16, 2015. It has been updated to add more content.
