Hello summer, nice to see you again. This year let’s stay cool, no overheating, no frustration, no sweaty t-shirts. I have to admit I don’t think you’re playing fair – soaring above 100F in June, but I’ll take drastic measures to keep the peace, if need be. I can curl up in an ice bath. Thankfully, however, there’s something better and tastier: cold soup. Inspired by the Guyanese in South America and their love of Caribbean flavors, today’s special is mango and coconut-tastic.
| Servings |
| 4 people |
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Hello summer, nice to see you again. This year let’s stay cool, no overheating, no frustration, no sweaty t-shirts. I have to admit I don’t think you’re playing fair – soaring above 100F in June, but I’ll take drastic measures to keep the peace, if need be. I can curl up in an ice bath. Thankfully, however, there’s something better and tastier: cold soup. Inspired by the Guyanese in South America and their love of Caribbean flavors, today’s special is mango and coconut-tastic.
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Ingredients
- 4 medium mangoes (ripe, about 3.5 cups chopped)
- 1 1/3 cup coconut water (1 can)
- 1 cup plain yogurt
- 1/2 cup coconut milk
- 1/2 cup milk 1
- Tbsp rum (white or dark)
- honey , if desired
For garnish
- coconut milk (to drip on top)
- coconut chips (or shredded coconut)
Servings: people
Units:
Instructions
- Scoop out the golden flesh of four sweet, ripe mangoes. Throw in the blender.
- Add a cup of yogurt. Whole milk is best.
- Next add the liquid. Coconut water, a can of coconut milk, and regular cow’s milk.
- Add a splash of rum.
- Blend together. nice everything is smooth, chill in the fridge for an hour or two.
- To serve, pour into chilled serving bowls. Top with drops of coconut milk, then sprinkle with coconut chips.