Mango Cucumber Soup
Contains
- dairy
Nutrition per serving
estimate · USDA data
- Calories
- ~125
- Protein
- ~10 g
- Carbs
- ~21 g
- Fat
- ~1 g
More nutrition
Nutrition facts
Per serving, estimated
% Daily value*
- Total fat 1 g
- 1%
- Sodium 30 mg
- 1%
- Total carbohydrate 21 g
- 8%
- Dietary fiber 2 g
- 7%
- Protein 10 g
- 20%
*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.
Cookware
- Blender or food processor
Ingredients
- 2 mangoes, divided
- 1 cucumber, divided
- 2 tbspyellow onion, chopped
- 1 jalapeno, optional
- to taste lime, juiced
- 1/2 cupwater
- 2 greek yogurts
- 1/4 cupfresh cilantro, chopped
quantities scale with servings
Method
Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish.
Slice off 1/4 of the cucumber and chill for use with garnish. Coarsely chop remaining 3/4 of the cucumber.
Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Purée until smooth.
Blend in yogurt. Chill until ready to serve.
About 15 to 30 minutes before serving, prepare garnish. Dice chilled mango half, removing peel and pit; dice remaining cucumber. Mix mango and cucumber dices with cilantro. To serve, top bowls of soup with garnish.