1 tsp. lime juice
1/2 tsp. grated ginger
1 tsp. chipotle powder
2 cups water
3 sprigs mint, preferably double mint
• Peel the mangoes and strip the fruity flesh from the seed. Place all the ingredients in a blender and blend until smooth.
• The soup is a beautiful yellow color, so it should be served in a bowl that accents this. I prefer using light colors. It makes the soup seem lighter, which is what you want with a summer soup. Also, sprinkle a bit of chipotle powder around the center, and place a [sprig] of mint in the center of the soup.
Makes 2 servings