Cold fruit soups are the perfect refresher on a hot summer day. This soup blends sweet and savoury with fresh mangoes, yogurt, cilantro and balsamic vinegar.

Yield: Serves 8 as a starter.



  • 3 large ripe mangoes
  • 1 orange
  • 1/2 tsp grated fresh ginger
  • 1 cup plain yogurt
  • 2 cups homogenized milk
  • 1/2 tsp salt
  • 2 tsp balsamic vinegar
  • 1 tbsp chopped fresh cilantro
  • Yogurt*
  • Fresh cilantro leaves*


  1. Peel mangoes and remove fruit from pits. Place fruit in a food processor.
  2. Grate 1/4 tsp peel from orange. Squeeze juice from orange. Add peel, juice and ginger to food processor and purée until smooth. Transfer to a bowl.
  3. Stir in yogurt, milk, salt, vinegar and cilantro.
  4. Cover and chill for at least 4 hours or overnight.
  5. Serve soup in cups garnished with dollops of yogurt and cilantro leaves. If soup becomes too thick, thin to desired consistency with additional milk.
Nutritional analysis per serving:

145 calories, 3.1 g fat, 6 g protein, 25.5 g carbohydrate, 2.4 g fibre, 185 mg sodium

*Ingredient not included in nutritional analysis.