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Cantaloupe and Mango Soup

July 12, 2011

I have lived in Florida since “1959” (on and off) but this summer is killing me.  So I am eating a lot more chilled soups, both vegetable and fruit based and a combination.  There is usually a melon in the kitchen and the other day a friend gave me a couple of mangoes (score).  I did make this the night before to be chilled for breakfast but I love this in the heat of summer for a starter.  Change the melon to your choice and add any berry, it will make you happy.

Cantaloupe and Mango Soup


  • 1 (3/4 lb.) Cantaloupe (remove seeds and rind; cut in small pieces)
  • 2 Lg. Mangoes (skin removed and chopped)
  • 1 C. Mango Juice (may substitute Pineapple or Guava Juice)
  • Juice of 2 Limes
  • 1 t. Fresh Ginger (minced)
  • 1 t. Ground Cinnamon
  • 2-3 Fresh Strawberries (sliced for garnish)
  • Fresh Mint Leaves (for garnish)


  1. Put 1/2 the cantaloupe and mango, lime juice, ginger and cinnamon in a blender; puree until smooth; remove and put in a bowl
  2. Blend the other half of the ingredients in the blender; add to the bowl; cover and refrigerate for at least 3-4 hours
  3. Serve in chilled soup bowls and garnish with sliced strawberries and some mint leaves

 (Serves 6-8)

Recipe adapted from

Please visit “Chilled Soups” here.

2 Comments leave one →
  1. July 13, 2011 10:51

    I love all your cool kitchen ideas. It’s been 100 degrees and dry as a bone here. Well, humid as all heck, but it won’t rain!

    • July 13, 2011 17:45

      The only good news is that there are plenty of wonderful salads and chilled soups to keep it interesting.

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