Our air conditioning broke a few weeks ago. If you're up in the northeast, it was during that week of 100º temps. For the first two days I was trying to tough it out with fans and cold food like this.
I first enjoyed this soup on a yoga retreat at Kripalu. If you've ever been there,
then you know that their food is one of the reasons people love it there.
And this soup is why I bought their cookbook. It's super simple to put together. I like to doll it up with some toppings which adds crunch, texture and extra flavor, but not necessary.
I use coconut milk and coconut yogurt in place of plain yogurt and whole milk.
4 cups chopped fresh or frozen and thawed mango
½ cup plain yogurt (coconut yogurt)
½ cup whole milk (coconut milk)
3 tablespoons fresh lime juice
2 tablespoons fresh mint, plus more for garnish
2 tablespoons chopped fresh cilantro, plus more for garnish
1 tablespoon honey
1 ½ teaspoons minced fresh ginger (I used more)
½ teaspoon minced jalapeño pepper (I used more)
Directions:
Put all of the ingredients into a blender and blend until smooth. The original recipe calls for pulsing so that it's still a little chunky. I like it smooth. Then I add toppings like chopped jalapeños, more mango, red onion, cilantro, mint, sweet bell peppers and even cucumbers - depending on what I have on hand.
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