Cool, creamy, and refreshing this Mango Cucumber Soup is the perfect light dish for summer. Made with sweet mango, crisp cucumber, and creamy Greek yogurt, it’s a healthy soup that feels both satisfying and refreshing.
Ingredients of Mango Cucumber Soup recipe
- 2 ripe mangos, divided
- 1 English cucumber, divided
- 2 tbsp chopped onion
- 1 jalapeño pepper, finely diced (optional, for a kick)
- ½ cup water
- Juice of 1 lime
- 2 (6 oz) containers plain non-fat Greek yogurt
- ¼ cup fresh chopped cilantro
Instruction
1. Prepare the Base
- Cut all but ½ mango into chunks (remove peel and pit). Save the other half for garnish.
- Slice off ¼ of the cucumber and set aside for garnish. Chop the remaining ¾ cucumber.
2. Blend the Soup
In a blender, add chopped mango, cucumber, onion, jalapeño (if using), lime juice, and water. Purée until smooth. Blend in the Greek yogurt. Chill until ready to serve.
3. Make the Garnish
About 15–30 minutes before serving, dice the reserved mango half and cucumber. Mix with cilantro.
4. Serve & Enjoy
Pour soup into bowls and top with the mango-cucumber-cilantro garnish.