Cold Thai-Style Mango Coconut Soup with Mango Relish

This image courtesy of Mark T. Shapiro

Editor's Note: Cold Thai-Style Mango Coconut Soup with Mango Relish is a wonderful Asian dish to serve as a starter at any dinner party. This is a very traditional type of dish from Thailand and one your guests will remember fondly if they enjoy authentic dishes. Mango and coconut always taste amazing together and their likability is heightened when you combine them with Thai red curry paste. You will need your food processor as well as your slow cooker to complete this recipe, but despite the extra equipment the process is fairly simple. Enjoy!

Mango and coconut are a match made in heaven; when combined with Thai red curry paste, the flavors in this soup are to die for.



Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionFormal Dinner Party

Recipe CourseAppetizer, Main Course

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Low Carb, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

EquipmentFood Processor


Taste and TextureCreamy, Fruity, Herby, Hot & Spicy, Rich, Spiced, Sweet

Type of DishCold Soup, Soup


  • 2 tsp (10 mL) olive oil
  • 1 onion, diced
  • 2 tsp (10 mL) Thai red curry paste
  • 2 large mangoes, peeled and quartered
  • 1 tbsp (15 mL) light brown sugar
  • 2 tsp (10 mL) grated ginger
  • 1 can (14 oz/400 mL) unsweetened coconut milk
  • 1
  • 2 tbsp (25 mL) freshly squeezed lime juice
  • 1 large mango, diced
  • 2 tbsp (25 mL) light brown sugar
  • 2 tbsp (45 mL) chopped fresh basil


  1. In a skillet, heat oil over medium heat. Add onion and sauté until softened, about 6 minutes. Add curry paste and sauté for 1 minute.

  2. In a food processor or blender, pureé onion mixture, mangos, brown sugar, ginger and salt until smooth. Add coconut milk, water, yogurt and lime juice; process to combine. Transfer to a bowl, cover and refrigerate until cold, about 3 hours, or overnight. Taste and adjust seasoning with salt, if necessary.

  3. Prepare the relish: In a small bowl, combine mango, brown sugar and basil. Let stand for 15 minutes.

  4. Ladle soup into chilled bowls and top each with a dollop of mango relish.


  1. When shopping for mangos, choose fragrant fruit that yields slightly when pressed.

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Cold Thai-style Mango coconut soup looks wonderful. However recipe is missing quantity of yogurt and water (which is mentioned in instructions)

Recipe sounds delicious! Same question as Linda...Amts. of water and yogurt for the Thai Mango soup please.

The water and yogurt are not listed in the Ingredients, only in the instructions. How much of each?


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