Ingredients:

• 1 ripening mango, peeled and diced
• 1/2 cup coconut milk (unsweetened)
• A few drops of ginger water (optional)
• 1 teaspoon chili sauce
• A handful of chopped mint leaves
• Sour cream, for topping
• Lemon wedges and mint leaves, for garnish

Instructions:

Prepare the Mango:

• Peel and dice the ripe mango.

Blend the Soup:

• In a blender, combine the diced mango, coconut milk, ginger water (if using), chili sauce, and chopped mint leaves.
• Blend until smooth. If the soup is too thick, adjust the consistency with water, lemon juice, or more ginger water.

Chill the Soup:

• Transfer the blended soup to a bowl or container.
• Chill in the refrigerator for at least 30 minutes to enhance the flavors.

Serve:

• Pour the chilled mango soup into serving bowls.
• Top each bowl with a dollop of sour cream.
• Garnish with a squeeze of fresh lemon juice and a mint leaf for a burst of freshness.

Enjoy:

• Serve immediately and enjoy the cool, creamy, and tangy flavors of this cold mango soup.