CHILLED MANGO & AVOCADO SOUP
4-6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
4 ripe avocados, peeled and pitted
1 cup pineapple
2 TBSP fresh lime juice
1 cup milk or (½ cup milk and ½ cup heavy cream)
1 cup plain yogurt (Greek-style)
1 cup unsweetened coconut milk
Salt to taste
1 TBSP ancho or other mild chili powder, or to taste
1 TSP chipotle, minced, optional
½ TSP cumin
¼ TSP cayenne or paprika, or to taste
¼ cup pepitas or sunflower seeds, hulled and toasted
½ TSP curry, lemongrass or fresh ginger (optional)
¼ cup chopped fresh mint leaves, for garnish (optional)
Creme fraiche, for garnish (optional)
- Purée mangoes, avocados, pineapple and juice in a food processor or blender until very smooth adding milk to help it process. (Work in batches, if necessary.) Keep processing and add the remaining milk (or cream), yogurt and coconut milk.
- Add the ancho or chili, chipotle, cumin, cayenne, and curry. Blend a bit more. Taste and adjust seasoning.
- Transfer to a large bowl, cover and refrigerate for about 1 hour or until cold. Serve in chilled bowls with a dollop of creme fraiche, toasted pepitas on top and some fresh mint.
Learn more about Fernanda Beccaglia.