In this curried coconut-mango soup the two tropical fruits—mango and coconut—complement each other. Both fruits also contain plenty of potassium, which helps you sustain your fluid and electrolyte balance. Ginger eases muscle soreness and can also calm your stomach if you’re suffering from a bit of post-run nausea.
- 1 tbsp vegetable oil
- ¼ cup red onion, diced
- 1 tsp coriander powder
- ½ tsp curry powder
- 1 tbsp fresh ginger, finely chopped
- 2 cups mango, roughly chopped (about 2 mangoes)
- Juice from ½ lime
- 1 cup coconut milk
- 1 cup coconut water, plus additional, as needed
- ½ tsp salt
- In a sauté pan, heat oil over medium-high heat. Add onion and sauté until it starts to soften, around 2 minutes.
- Add coriander, curry powder and ginger. Cook for another 1 minute. Remove from heat and scrape the mixture into a blender. Allow to cool for 15 minutes.
- Add mango, lime juice, coconut milk, coconut water and salt. Blend until smooth. Mix in additional coconut water as needed to thin the soup to the texture you desire.
- Transfer into a bowl, cover and place in the fridge for at least 2 hours or overnight.
VARIATION: To make this taste more like the Indian mango lassi drink, use plain yogurt instead of coconut milk.
GARNISHES: Chopped pistachios, chopped fresh cilantro, chopped crystallized ginger, or toasted coconut. If you want to add protein, also use diced, cooked chicken.