I’m a big fan of cold fruit soups, but good fresh fruit isn’t really available in the winter. While frozen fruit will never be as good as fresh, flash frozen fruit is actually a pretty good substitute. I’ve done a lot of cold berry soups, so this time I opted for peach and mango, with hints of ginger and cardamom, topped with a little bit of fresh mint.
This soup is best when you’ve made it the night before and allow the flavors to have a chance to marry, but you can also make it and serve the same day, just make sure you chill it first (it’s not nearly as good warm).
- When you buy frozen fruit, make sure there is no added sugar listed in the ingredients.
- I’ve been able to start eating some dairy again, so I made this soup with milk, but you can use a milk substitute (I recommend soy) and it will still be great. You can also use non-dairy whip topping or sour cream in place of the real stuff for garnish.
16 oz frozen peach pieces
12 oz frozen mango pieces
1 1/2 cups water
3/4 cup sugar or honey
2 tsp finely minced ginger
8 cardamom seeds
1 cup milk or non-dairy milk substitute
fresh chopped mango (if you can find one) (optional)
sour cream or whipped cream for garnish (optional)
mint for garnish (optional)
- Place frozen fruit, water, sugar/honey, ginger, and cardamom in a medium pot. Bring to a boil, then simmer until fruit is very soft, 15-20 minutes.
- Remove from heat and puree everything with a stick blender, or in batches in a regular blender. If you like, strain through a fine mesh strainer or cheesecloth for a smooth texture.
- Allow soup to cool to room temperature, then stir in milk. Chill before serving.
- Garnish with fresh mango, sour cream or whipped cream, and finely chopped mint.