Recipe courtesy of Geralyn Delaney Graham and Debra Ponzek

Pack-and-Pour Mango Soup

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  • Level: Easy
  • Total: 3 hr 10 min
  • Prep: 10 min
  • Inactive: 3 hr
  • Yield: 6 to 8 servings
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2 mangoes, peeled and pitted

2 cups orange juice

12 ounces low or non-fat plain yogurt

2 limes, juiced, plus more as needed


  1. Cut the mango into a large dice. 
  2. Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.

Cook’s Note

For a picnic, pour soup into a thermos so that it stays fresh and cold.