Mango Cucumber Soup

Servings: 4
PREP TIME: | Custom.CookTime.Txt:
Recipe Categories: Main Dish


2 ripe mangos, Divided
1 english cucumber, divided
2 tbsp Chopped onion
1 jalapeno pepper, finely diced (optional)
1/2 cup water
2 6-oz containers plain non-fat Greek yogurt
1/4 cup fresh chopped cilantro


Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish. Slice off ¼ of the cucumber and chill for use with garnish. Coarsely chop remaining ¾ of the cucumber. Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Purée until smooth. Blend in yogurt. Chill until ready to serve.

About 15-30 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.

Recipe is courtesy of Produce for Better Health Foundation. Learn more at

Serving Suggestion

Serve with a slice of whole-grain rustic bread and sparkling water with lemon.