Yogurt, Cucumber and Mango Soup

Recipe Type: 
Number of Servings: 
Preparation time: 
122 kcal
5 g
211 mg
Vitamin D: 
0.00 IU
% Ca recommended daily intake: 
  • 1 cucumber (keep 1/4 for garnish)
  • 2 ripe mangoes (keep one half of one mango for garnish)
  • 2 Tbsp chopped onion
  • 1 jalapeño pepper, finely diced (optional)
  • Juice from one fresh lime
  • 120 mL water
  • 2 containers plain, low-fat Greek yogurt
  • 60 mL fresh chopped cilantro
  1. Cut all but one half of mango into chunks, removing peel and pit; chill remaining ½ mango half for use with garnish.
  2. Slice off 1/4 of the cucumber and chill for use with garnish. Coarsely chop remaining 3/4 of the cucumber.
  3. Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Purée until smooth.
  4. Blend in yogurt. Chill until ready to serve.
  5. About 15-30 minutes before serving, prepare garnish. Dice chilled mango half, removing peel and pit; dice remaining cucumber. Mix mango and cucumber dices with cilantro. To serve, top bowls of soup with garnish.
Main Ingredients: 
Key Nutrients: