In this week’s “Healthy Plate” column, I provide a fresh summer soup recipe by swapping out tomatoes for mangoes in my Chilled Mango Gazpacho.
My entire family adores sweet, creamy mango. However, we have to be mindful of the fact that 1 cup of ripe mango can have 20 to 25 grams of sugar. To stretch that flavor we love without all the sugar, I bulk the soup up with refreshing cucumbers, red bell peppers, light coconut milk and vegetable broth. Throw in some heat from curry powder and chili flakes and you’ve got a soup perfect for picnics or days at the beach.
Click “View Article” to read the column and get my recipe. Read more from AP food writers and share feedback on social media using #APeats.
