4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
1 cup milk
1 cup plain yogurt
1 cup unsweetened coconut milk
1 tablespoon ancho or other mild chili powder, or to taste
1/4 teaspoon cayenne, or to taste
1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish, optional
Pur?e mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.
Sweet Cold Mango Soup: Omit chili powder and cayenne (though a suspicion of chili powder remains a nice touch). Add 3 tablespoons sugar, or to taste, and 3 tablespoons dark rum, or to taste.
If you can find the relatively flat, yellow mangoes, they?re sweeter and less fibrous than those normally sold in supermarkets. But frozen mango pulp works quite well in this soup, and it also eliminates the hassle of removing the flesh from around the pit. There is another alternative, and this is to substitute peach for the mango; it’s a very close stand-in.