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Mango Cucumber Soup

Sweet, ripe mangoes are the basis for this refreshing and quick chilled summer soup. It's a no-stove recipe that's perfect when outdoor temperatures rise.

  • 30 minutes
  • 4 Servings
  • $3.00 - $5.99

Ingredients

  • 2 ripe mangoes
  • 1 English cucumber
  • 2 tablespoons chopped onion
  • 1 jalapeño pepper, finely diced
  • lime, juiced
  • 1/2 cup water
  • 2 containers plain, non-fat Greek yogurt
  • 1/4 cup fresh chopped cilantro

Steps

1

Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish.

2

Slice off 1/4 of the cucumber and chill for use with garnish. Coarsely chop remaining 3/4 of the cucumber.

3

Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Purée until smooth.

4

Blend in yogurt. Chill until ready to serve.

5

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.

Ingredients

Serving Size: 1/4 of Mango Cucumber Soup

NutrientsAmount
Total Calories170
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Linoleic Acid0 g
α-Linolenic Acid0 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol0 mg
Carbohydrates33 g
Dietary Fiber3 g
Total Sugars28 g
Added Sugars included0 g
Protein11 g
Minerals
Calcium150 mg
Potassium397 mg
Sodium45 mg
Copper173 mcg
Iron0 mg
Magnesium27 mg
Phosphorus107 mg
Selenium3 mcg
Zinc1 mg
Vitamins
Vitamin A49 mcg RAE
Vitamin B60.2 mg
Vitamin B120.3 mcg
Vitamin C72 mg
Vitamin D0 mcg
Vitamin E1 mg
Vitamin K12 mcg
Folate25 mcg DFE
Thiamin0.1 mg
Riboflavin0.2 mg
Niacin1 mg
Choline20 mg

Source:

  • Produce for Better Health Foundation