Chilled Mango-Yogurt Soup

by Karin Calloway
This simplified version of the Indian Mango Lassie comes together in your Viking blender in seconds. It is the perfect way to end a spicy Indian meal. Frozen mango chunks have become popular smoothie additions, making them available at almost every supermarket. When fresh mangos are in season you can substitute three cups of peeled and diced mango for the bag of frozen mango chunks.

To make this dessert extra special you can place a scoop of coconut sorbet in each glass and garnish with chopped fresh mango.

Chilled Mango-Yogurt Soup

  • 1 tablespoon grated fresh ginger, optional
  • 1 16-ounce package frozen mango chunks, thawed in the refrigerator
  • 3 6-ounce containers vanilla yogurt
  • Fresh mint sprigs, for garnish

Blend all the ingredients in a blender. Chill for 30 minutes. Ladle into Martini glasses and garnish with the mint.

Makes 6 servings.
Chilled Mango-Yogurt Soup

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My husband, Bond, and I are big fans of Indian food. We're also big fans of our Viking 53-inch gas grill. We found a way to combine the two in this menu that is perfect for summer entertaining.