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Chilled soup recipe from Holland America Cruise Line

This is a great treat for the spring or summer!

Serves 8


  • 8 cups peeled and finely diced mango (about 12 mangoes)
  • 1 cup water
  • 1 cup ginger ale
  • 1/2 cup rice wine vinegar
  • 1/2 cup light olive oil
  • 1 tablespoon granulated sugar
  • Kosher salt and freshly ground black pepper to taste
  • 2 cucumbers, peeled, seeded and finely diced
  • 1/2 cup finely diced red onion
  • 3/4 cup chopped fresh cilantro


  1. In a blender or food processor, puree half the mango with the water, ginger ale, vinegar, oil and sugar until smooth;  Season with salt and pepper.  Transfer the soup to a nonreactive bowl.  Cover and refrigerate until cool, about 2 hours.
  2. In another non-reactive bowl, combine the remaining 4 cups mango, cucumber, red onion and 1/2 cup cilantro.  Cover and refrigerate until cold.
  3. To serve, divide the cucumber mixture among chilled soup bowls.  Ladle the soup over the cucumber mixture and sprinkle with the remaining 1/4 cup cilantro.  Serve immediately.

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