Chilled Mango Cucumber Soup with Coconut Lime Drizzle and Crispy Plantain Chips

May 30, 2025

Ready to wow your taste buds? This Chilled Mango Cucumber Soup is creamy, refreshing, and zesty in all the right ways, topped with a luscious coconut lime drizzle. Oh, and those crispy plantain chips? The perfect crunchy sidekick! Let’s dive into this tropical dream together!

4.6 out of 5 (5 ratings)

Picture this: it's a warm, sunny afternoon, and you’re in need of something light, refreshing, and summery to cool you down. Enter my Chilled Mango Cucumber Soup with Coconut Lime Drizzle and Crispy Plantain Chips! This dish is like a mini tropical vacation in a bowl (passport not required). Combining creamy, sweet mangoes, crisp cucumbers, and a hint of spice, it’s the kind of recipe that’ll make your taste buds do a little happy dance. If you’ve never had a chilled soup before, get ready to fall in love with this zesty and refreshing delight—it’s a total game-changer.

Chilled Mango Cucumber Soup With Coconut Lime Drizzle And Crispy Plantain Chips Recipe

What makes this soup so special, you ask? Well, it’s all about the balance of flavors and textures. The star of the show is, of course, our ripe mangoes, lending their creamy sweetness, while the cucumber adds a subtle, cooling crispness. But wait, there’s more! The zingy coconut lime drizzle takes it to the next level with its creamy richness and tangy brightness—it’s like the cherry on top, but way better. And don’t overlook those crispy plantain chips—the perfect golden crunch to pair with the velvety soup. Together, they create a harmony of tropical flavors inspired by cuisines across the Caribbean and Southeast Asia.

Now, let’s talk tips because I’m here to make sure your soup dreams come true. First, use the ripest, juiciest mangoes you can find—look for ones that give slightly when pressed. For an extra kick, you can toss in a pinch of cayenne or a dash of hot sauce to the soup; the subtle heat paired with the sweetness is pure magic. To keep your plantain chips super crispy, slice them thinly and fry in small batches. If you’re feeling adventurous, try using purple plantains or green bananas for a slightly different flavor profile. Oh, and don’t skip chilling the soup properly—it’s called “chilled soup” for a reason!

I hope this recipe inspires you to whip up a bowl (or two) of this tropical masterpiece. Serve it as an appetizer for a dinner party, or enjoy it as a light lunch with a side of toasted bread if you’re feeling fancy. Can’t find plantains? No worries—store-bought tortilla chips or even seasoned pita crisps work wonderfully. And if you’re gluten-free or vegan, this recipe has your name written all over it! So why not escape to your backyard or balcony, spoon in hand, and savor the taste of the tropics? You’ve got this—I’m cheering you on from the kitchen cloud!

Keywords: chilled mango cucumber soup recipe, tropical coconut lime soup, homemade crispy plantain chips, vegetarian summer soup ideas, gluten-free tropical soup recipe, easy vegan chilled soup, best mango soup recipe

Prep Time

20 minutes

Cook Time

10 minutes

Servings

4 servings

Cuisine

Fusion

Ingredients

•2 ripe mangoes, peeled and diced
•1 cucumber, peeled and chopped
•1 cup coconut milk
•1/4 cup fresh lime juice
•1 teaspoon grated ginger
•1/2 teaspoon salt
•1/4 teaspoon cayenne pepper
•2 tablespoons coconut cream
•1 teaspoon lime zest
•2 green plantains, peeled and thinly sliced
•1/4 cup vegetable oil (for frying)
•1 tablespoon sea salt (for sprinkling)

Instructions

1
In a blender, combine diced mango, chopped cucumber, coconut milk, lime juice, grated ginger, salt, and cayenne pepper.
2
Blend until smooth and creamy. Chill in the refrigerator for at least 30 minutes before serving.
3
In a small bowl, mix the coconut cream with lime zest to create the drizzle. Set aside.
4
Heat the vegetable oil in a frying pan over medium heat.
5
Fry the plantain slices in batches until golden and crispy, about 2 minutes per side.
6
Remove the plantain chips with a slotted spoon and drain them on a paper towel. Sprinkle sea salt immediately.
7
Ladle the chilled soup into bowls, drizzle with coconut lime mixture, and serve alongside crispy plantain chips.

Nutrition Information

Calories

280 calories

Protein

Carbs

34g

Fat

16g

Frequently Asked Questions

Q: Can I use frozen mango instead of fresh mango?

A: Yes, you can use frozen mango if fresh ones are not available. Allow the frozen mango to thaw slightly before blending so it achieves a smoother texture. Using frozen mango may result in a slightly thicker soup, which can be adjusted by adding a bit more coconut milk.

Q: Is there a substitution for coconut milk?

A: If you prefer not to use coconut milk, you can substitute it with almond milk or cashew milk for a different flavor. Keep in mind that this will alter the overall taste and creaminess of the soup.

Q: How do I store leftover soup and plantain chips?

A: Store leftover soup in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving. Plantain chips are best eaten fresh but can be stored in an airtight container at room temperature for about a day; they may lose some crispness over time.

Q: Can I bake the plantain chips instead of frying them?

A: Yes, you can bake the plantain chips for a healthier option. Preheat your oven to 375°F (190°C), arrange the plantain slices on a baking sheet lined with parchment paper, brush lightly with oil, and sprinkle with salt. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.

Q: What can I do if the soup is too thick?

A: If the soup turns out too thick, simply thin it with a little more coconut milk or water until you reach your desired consistency. Blend again briefly to combine.

Q: Can I make this recipe ahead of time?

A: Yes, the soup can be made up to 1 day in advance and stored in the refrigerator. The plantain chips are best made fresh, but if needed, you can fry them a few hours beforehand and store them in an airtight container until serving.

Q: What are some serving variations for this recipe?

A: You can add fresh herbs like cilantro or mint as a garnish to enhance the flavor. For extra crunch, top the soup with crushed roasted nuts or seeds, such as cashews or pumpkin seeds. Additionally, you can serve the soup in small glasses as a refreshing appetizer or party bite.

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