Chilled mango soup


  • 6-8 large mangoes, peeled, and cored
  • 2-3 cups of coconut water
  • 1/2 cup plain, unsweetened whole milk yogurt
  • 1/2 cup passion fruit puree
  • agave syrup, to taste


  1. Place about half of the mango in a blender with one cup of the coconut water. Puree. Pour mango mixture into large bowl. Repeat with remaining mango and additional one cup of coconut water.
  2. Add yogurt and passion fruit puree to mango mixture and stir thoroughly to combine.
  3. Add 1/4 cup agave syrup and mix well. Taste the soup. Add additional coconut water and agave syrup to reach desired consistency and sweetness. Keep refrigerated until ready to serve. Keeps well in the refrigerator for up to three days.
© 2014 Such the Spot. All rights reserved.