Recipe courtesy of Gourmet Magazine

Chilled Mango and Cucumber Soup

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 7 cups
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2 mangoes, peeled and pitted (2 pounds total)

2 seedless cucumbers (usually plastic-wrapped; 1 1/2 pounds total)

1/4 cup water, plus 2 cups3 tablespoons finely chopped red onion

3 tablespoons fresh lime juice, or to taste

2 tablespoons chopped fresh cilantro leaves

1 1/2 teaspoons salt


  1. Finely chop 1 mango and 1 cucumber and set aside. Coarsely chop remaining mango and cucumber and puree with 1/4 cup water in a blender until almost smooth. Transfer to a bowl and stir in finely chopped mango and cucumber, onion, lime juice, and 2 cups cold water. Place bowl in a larger bowl of ice and cold water and stir until cool.
  2. Just before serving, stir in cilantro and 1 1/4 teaspoons salt.