Mango Cucumber Soup
Low-Fat Low-Carb Low-Sugar
Soup + Salad
Vegan + Vegetarian

Mango Cucumber Soup

Prep: 30 mins
Cook: N/A
Servings: 4

Sultry summer days call for special soups! This lovely concoction is one of our go-to’s when the mercury climbs. And so simple to prepare… what are you waiting for?


  • 2 ripe mangoes (divided)
  • 1 English cucumber (divided) 2 organic carrots (chopped)
  • 2 tablespoons chopped onion
  • 1 jalapeño pepper, finely diced (optional)
  • 1 lime, juiced
  • ½ cup water
  • 1 ½ cups organic, plain, low fat Greek yogurt
  • ¼ cup Fresh chopped cilantro

*Choose organic whenever possible – especially for this recipe as this is a raw soup

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)35%
Saturated Fat (g)01%
Carbohydrates (g)3411%
Protein (g)1326%
Sugars (g)290%
Fiber (g)415%


  1. Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish.
  2. Slice off ¼ of the cucumber and chill for use with garnish. Coarsely chop remaining ¾ of the cucumber.
  3. Place chopped mango, cucumber, carrots, 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. Enjoy!


Serve in herb-rimmed glasses for delicious summer sipping.

Mango Cucumber Soup

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