As temperatures rise, nothing beats a refreshing, chilled soup to cool you down. Cold Tomato Mango Coconut Soup is a vibrant, tropical-inspired dish that combines the sweetness of mango, the tanginess of tomato, and the creaminess of coconut milk. This soup is not only delicious but also packed with nutrients, making it a perfect choice for a light lunch, appetizer, or detox meal.
In this exclusive article, we’ll explore:
✔ The health benefits of key ingredients
✔ A step-by-step recipe for Cold Tomato Mango Coconut Soup
✔ Variations and serving suggestions
✔ Why this soup is great for digestion and hydration
✔ Tips for storing and meal prepping
Let’s dive in!
Why You’ll Love This Cold Soup
Cold soups are a summer staple, and this Tomato Mango Coconut Soup stands out because:
- Rich in Vitamins & Antioxidants – Tomatoes provide lycopene, mangoes offer vitamin C, and coconut milk adds healthy fats.
- Hydrating & Digestive-Friendly – Perfect for hot days and gentle on the stomach.
- Vegan & Gluten-Free – Suitable for various dietary preferences.
- Quick & Easy to Make – No cooking required, just blending!
Health Benefits of Key Ingredients
1. Tomatoes: A Lycopene Powerhouse
Tomatoes are rich in lycopene, an antioxidant linked to reduced risk of heart disease and cancer. They also provide:
- Vitamin C
- Potassium
- Fiber
2. Mangoes: The King of Fruits
- Mangoes add natural sweetness and a dose of:
- Vitamin A (supports eye health)
- Vitamin C (boosts immunity)
- Digestive enzymes (aid in gut health)
3. Coconut Milk: Creamy & Nutritious
- Coconut milk offers:
- Medium-chain triglycerides (MCTs) for energy
- Healthy fats that support brain function
- Electrolytes for hydration
4. Additional Ingredients (Ginger, Lime, Herbs)
- Ginger – Anti-inflammatory & aids digestion
- Lime juice – Enhances flavor & adds vitamin C
- Fresh herbs (cilantro/mint) – Detoxifying & refreshing
Cold Tomato Mango Coconut Soup Recipe
Ingredients (Serves 4)
- 4 ripe tomatoes (peeled and chopped)
- 1 large ripe mango (peeled and diced)
- 1 cup coconut milk (full-fat for creaminess)
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp fresh ginger (grated)
- ½ tsp sea salt (adjust to taste)
- ½ tsp black pepper
- 1 small garlic clove (optional)
- Fresh cilantro or mint (for garnish)
- 1 small red chili or jalapeño (optional, for spice)
Instructions
Prep the Ingredients
- Peel and chop tomatoes.
- Dice the mango.
- Grate ginger and mince garlic (if using).
Blend Until Smooth
- In a blender, combine tomatoes, mango, coconut milk, lime juice, ginger, salt, and pepper.
- Blend until silky smooth.
Chill for Best Flavor
- Refrigerate for at least 1 hour before serving.
Serve & Garnish
- Pour into bowls.
- Top with fresh herbs, diced mango, or a drizzle of coconut milk.
Variations & Customizations
- Spicy Version – Add jalapeño or cayenne pepper.
- Herb-Infused – Blend in fresh basil or mint.
- Protein Boost – Top with grilled shrimp or tofu.
- Chunky Style – Reserve some diced mango/tomato for texture.
Serving Suggestions
- This soup pairs well with:
- Grilled seafood (shrimp, scallops)
- Avocado toast
- Fresh salad (arugula, cucumber)
- Crusty bread or crackers
Meal Prep & Storage Tips
- Fridge – Stores well for up to 3 days.
- Freezer – Not recommended (coconut milk may separate).
- Best Served Cold – Avoid leaving it out for too long.
Final Thoughts
This Cold Tomato Mango Coconut Soup is a nutrient-packed, hydrating, and delicious dish perfect for summer. Whether you’re looking for a light appetizer, a detox meal, or a unique soup to impress guests, this recipe is a must-try!
Have you made this soup? Share your thoughts in the comments!
