Cream of Mango Soup

Cream of Mango Soup


"A refreshing cool and creamy soup made with mango. You may add blueberries or sliced strawberries as a garnish when in season. Fat free sour cream may be substituted for the half-and-half cream."

Ingredients 10 m {{adjustedServings}} servings 319 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.
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Reviews 41

  1. 55 Ratings


Fantastic! Perfect for a hot summer day, and easy to make. I skipped the sugar, the mangoes I used were very ripe and were sweet enough on there own. I found that the soup tasted a little too much like a dessert, so I added some fresh grated ginger (about 4 tbsp.) and it made all difference! I also made a lemon cream reduction to swirl on top and served with a sprig of mint. I would reccomend this to anyone!

Xia Neifion Clark

While I adore this recipe I only make it as is when I am using the soup as a dessert course. As a first course to a savory meal (this is AWESOME as a starter to a spicy, coconut curry)I omit the sugar and add fresh grated ginger and a pinch of salt.


Wow, wow, wow! Life is very good when you can eat this. So quick and easy. Guests will think you have slaved. I didn't have half and half so I used straight heavy whipping cream, could have probably mixed it with milk but I took one taste and just kept pouring and pouring. Made a lot more than I expected probably due to the heavy handed pouring. Lovely to serve.