Sopa Fria de Mango

Name: Sopa Fria de Mango
Yield: makes 4 servings
Ingredients: 4 large or 8 small ripe mangoes, peeled, pitted, and chopped, or 4 cups frozen mango, thawed; 1 cup milk; 3/4 cup yogurt; 1 1/2 cups coconut milk, homemade (page 584) or canned; 1 tablespoon pure chile powder, like ancho or New Mexico, or to taste; 1/4 teaspoon cayenne, or to taste; 1/4 cup chopped fresh mint leaves for garnish, plus a few sprigs if you like, optional

December 14, 2011

Mangoes abound not only in the Caribbean but also, these days, in the United States. When they’re cheap (in Latin markets they’re often four for a dollar) there is no better use for them than this sweet soup, which can be served as an appetizer, especially in hot weather (or for dessert; see the variation). It’s also lovely at Sunday brunch.

Recipe notes

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