Mango Watermelon Soup

Mango Watermelon Soup

  • Prep Time Icon prep time: 15 mins 
  • Prep Time Icon prep time: 15 mins 

Mango Watermelon Soup

  • Prep : 15 mins
  • Cooking :
  • Serves : 4

Ingredients

Serves 4
  • 5 cups seedless watermelon cubes (cut from 4 to 5 pounds watermelon)
  • 2 cups mango cubes (cut from 1 to 2 large mangoes)
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 2 tablespoons honey
  • 3 tablespoons grated peeled ginger
  • Pinch of salt
  • Pinch of ground cardamom, optional
  • 2 tablespoons chopped fresh mint
  • 5 cups seedless watermelon cubes (cut from 4 to 5 pounds watermelon)
  • 2 cups mango cubes (cut from 1 to 2 large mangoes)
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • 2 tablespoons honey
  • 3 tablespoons grated peeled ginger
  • Pinch of salt
  • Pinch of ground cardamom, optional
  • 2 tablespoons chopped fresh mint

Directions

Step 1.

Combine the watermelon, mango, lime juice, and honey in a food processor. Put the grated ginger in cheesecloth, a clean coffee filter, or a double thickness of paper towels and hand-squeeze the ginger juice into the processor, extracting as much liquid as possible. Add the salt and cardamom, if using. Puree until smooth.

Step 2.

Chill until cold, for at least 1 hour or up to 1 day. Serve cold, garnished with the mint.

Tip: For a creamier soup, add a dollop of crème fraîche to each serving. Or, for a fun appetizer, serve the soup as shooters in shot glasses. This recipe makes enough for 40 shooters.

Nutrition (Per Serving)

  • 152 calCalories
  • 2 gProtein
  • 38 gCarbohydrates
  • 1 gFat
  • 0 mgCholesterol
  • 10 mgSodium
  • 3 gDietary Fiber