Years ago there was a restaurant called the Savoy in financial district in downtown Chicago. I don’t remember much about the space itself, only that I thought it was really chic fine dining for back in the late 1980s. One of the things I loved was the fruit soups. Each day they offered a different fruit soup. And now, each time I stop and buy mangos from a lady on the side of the road, I always think about those soups. They were rich and creamy loaded with fresh fruit taste that was mellowed by rich cream. Back then, I didn’t worry so much about things loaded with rich cream. Today is a different story. So, I am using low fat yogurt instead of cream in this soup and it actually tastes heavenly without all the extra saturated fat.
So, before all the mangos get away, try this glorious Mango Soup.
Mango Soup Recipe
2 sweet very ripe mangos, peeled, seeded, and cut into a small dice, reserve ½ cup for garnish
500 grams (1 1/2 cups) yogurt (I used low fat Greek Style)
1 tablespoon sugar (or more it mangos are tart)
1 tablespoon lime* zest from about 2 limes
3 tablespoons fresh lime juice, from about 2 limes (If mangos are tart, you may want to cut down on the lime juice.)
*You can use lemon zest and lemon juice instead of lime. You will get a much milder taste. The limes seem to enhance the mango flavor much more than the lemons.
First peel the mango. Then cut it on either side of the seed. Slice horizontally through the end piece. Then dice the entire section. Repeat with other piece. Then cut as much flesh away from the seed as possible and dice it as well. Reserve half a cup of the dice mango for garnish.
Into a blender bowl or food processor, add diced mango, yogurt, sugar, lime peel and lime juice. Blend on medium until mango is pureed, then turn it up to high until soups ultra smooth. And that’s it. Chill for a few hours.
Pour into chilled bowls and garnish with the reserved diced mango.