Mango Cucumber Soup
Sweet, ripe mangoes are the basis for this refreshing and quick chilled summer soup. It's a no-stove recipe that's perfect when outdoor temperatures rise.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of Mango Cucumber Soup
123
Calories
10g
Protein
21g
Carbs
1g
Fat
2g
Fiber
18g
Sugar
34mg
Sodium
Saturated Fat 0 g · Cholesterol 4 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
ripe mangoes, divided
2
English cucumber, divided
1
chopped onion
2 tablespoons
jalapeño pepper, finely diced
1 · optional
lime, juiced
water
1/2 cup
6-oz containers plain, non-fat Greek yogurt
2
fresh chopped cilantro
1/4 cup
Instructions
- 1
Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish.
- 2
Slice off 1/4 of the cucumber and chill for use with garnish. Coarsely chop remaining 3/4 of the cucumber.
- 3
Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Purée until smooth.
- 4
Blend in yogurt. Chill until ready to serve.
- 5
About 15 to 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.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
