As we enter the dog days of summer, it’s the perfect time for soup. Soup? As long as it’s the chilled variety, of course.

This mango soup is an elegant way to start a summertime luncheon or dinner party. You can use fresh mango to make it, but if you don’t feel like wrestling with the slippery fruit, frozen also works. 

The recipe also calls for mango sorbet. You’ll probably find a carton in your supermarket’s freezer section, but why not use it as an excuse to visit Morano Gelato on South Main Street? Their mango gelato will work perfectly with this recipe.

 

Chilled Mango Soup

Serves 6 to 8   

10 oz fresh mango chunks, or thawed frozen mango chunks

1 16-oz carton mango sorbet, softened

2 cups mango nectar

1-inch piece fresh ginger, peeled

1 cup half & half

1 cup heavy cream, plus more for garnish

A pinch of salt

Finely diced cantaloupe, for garnish

Mint, for garnish

 1. In a blender, place the mango chunks, sorbet, and nectar. Grate the ginger and add it to the blender. Puree until smooth. Add the half & half and heavy cream, and blend until combined. Chill in the refrigerator for at least an hour.

 2. To serve, pour the soup into serving bowls. Swirl heavy cream around the top, and sprinkle with some of the diced cantaloupe. Add a mint sprig at the center and serve.

 

What's your favorite summer recipe? Let us know in the comments!