Mango, Coconut and Lime Soup

  • 3 ripe mangos
  • 3 1/2 ounces plain low-fat Greek yogurt
  • 1/2 cup coconut milk
  • 1/2 cup 2% milk
  • 1 tablespoon + 2 tsp lime juice
  • 1 teaspoon lime zest
  • 2 teaspoons honey
  • 1/2 Serrano pepper, minced
  • 1 teaspoon mint leaves
  • ½ teaspoon kosher salt

  1. Slice the mangos in half around the large seed in the middle. Cross hatch the fruit, scoop it out with a spoon, and put into the bowl of a food processor fitted with a blade.
  2. Add the remaining ingredients to the bowl, and whirl like crazy until smooth. If you don't have a food processor, I'm sure a blender would work fine too.
  3. Chill for several hours before serving, or better yet - chill overnight in the refrigerator.
Made on