Chilled Mango Coconut Soup with Ginger and Lime Drizzle
Mango Soup
A bright, chilled mango and coconut soup with ginger and lime—refreshing and easy to make.
Nutrition (per serving)
This chilled mango coconut soup is one of my favorite summertime treats: sweet, silky mango purée meets creamy coconut milk, brightened with fresh ginger and lime. It’s light, lively, and perfect for serving as a starter or a cool lunch on a warm day.
I love how simple ingredients transform into something memorable—blend, chill, and finish with toasted coconut and lime for texture and zing. It’s quick to make, easy to scale, and always makes guests smile.
Ingredients
- Ripe mango, peeled and chopped:3 pieces
- Canned full-fat coconut milk:14 oz
- Cold water (or coconut water):1/2 cup
- Fresh lime juice:3 tbsp
- Fresh ginger, peeled and grated:1 tbsp
- Honey or agave syrup:2 tbsp
- Salt:1/2 tsp
- Ground white pepper or black pepper:1/8 tsp
- Toasted shredded coconut:1/4 cup
- Coconut cream (for drizzle):2 tbsp
- Lime zest (for garnish):1 tsp
Instructions
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Toast shredded coconut in a dry skillet over medium heat until golden, stirring constantly; set aside to cool.
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Combine chopped mango, coconut milk, cold water, lime juice, grated ginger, honey, salt, and pepper in a blender.
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Blend on high until completely smooth and creamy, about 1 to 2 minutes. Taste and adjust sweetness or lime as needed.
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Pour the soup into a bowl or pitcher, cover, and chill in the refrigerator for at least 1 hour until cold.
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Before serving, whisk the coconut cream until slightly loose and drizzle a little over each bowl for a pretty contrast.
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Ladle the chilled soup into bowls, sprinkle with toasted coconut and lime zest, and add a few thin ginger ribbons if desired.
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Serve immediately while cold. Leftovers will keep tightly covered in the fridge for up to 2 days.
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For a thinner soup, stir in extra coconut water or cold water to reach the desired consistency.
Tips & Notes
- Use very ripe mangoes for the sweetest, most fragrant soup—Ataulfo or Tommy Atkins work great.
- Make the soup a day ahead to let the flavors meld; keep the toasted coconut separate until serving to preserve crunch.
