Cold Lychee and Mango Soup
2 servings
10 minutes
Cold soup with lychee and mango is an exquisite culinary experiment that combines the exotic sweetness of lychee and the velvety texture of mango. This refreshing soup, with hints of candied ginger and lime, impresses with its balance of flavors—it's sweet, tangy, and slightly spicy thanks to the onion. Inspired by European gastronomic traditions, it is perfect as a light summer dish or an unusual appetizer for an elegant dinner. When served, mint leaves add freshness and highlight the delicate aroma, turning it into a true symphony of flavors. This soup can be enjoyed on its own or complemented with chilled white wine or light fruit appetizers. This dish not only delights the palate but also visually impresses—the bright color of mango makes it appetizing and elegant.
1
Cut the candied ginger into slices.
- Crystallized ginger: 30 g
2
Chill the mango, remove the pit, and peel it (use one half for decoration and the other for the soup).
- Mango: 1 piece
3
Put all the ingredients in a blender and blend until smooth.
- Lychee: 25 g
- Lime: 1 piece
- Crystallized ginger: 30 g
- Olive oil: 3 tablespoons
- Onion: 15 g
4
Garnish the soup with mint leaves.
- Mint leaves: to taste
