SUBMITTED BY: Rick Thompson
4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
1 cup milk
1 cup plain yogurt
1 cup unsweetened coconut milk
1 tablespoon ancho or other mild chili powder, or to taste
1/4 teaspoon cayenne, or to taste
1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish
Puree mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.)
Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth.
Taste and adjust seasoning.
Transfer soup to bowl and refrigerate 1 hour.
Ladle into bowls, garnish and serve.
Yield: 4 servings
Variation: Sweet Cold Mango Soup: Omit chili powder and cayenne (though a suspicion of chili powder remains a nice touch).
Add 3 tablespoons sugar, or to taste, and 3 tablespoons dark rum, or to taste.
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