This refreshing mango melon soup is topped with zesty pickled cucumber and prosciutto skewers, creating a delightful blend of salty, sweet, and cool flavors perfect for summer.
I have never been particularly fond of cantaloupe.
My affection for fruit is profound.
If I could live solely on rare steak and ripe summer fruits for the remainder of my days, I would seriously contemplate it; unless, of course, the only fruit available was cantaloupe.
In fact, it is not just cantaloupe that fails to appeal to me; honeydew also leaves me indifferent.
I believe the blame lies with the terribly unripe fruit cups found in hotels, airports, and convenience stores that have tarnished my perception of these unsuspecting melons. However, if it is orange or green (with watermelon being an exception) and round with a rind, I typically prefer to avoid it.
*This post is sponsored by Vital Proteins.
This refreshing mango melon soup is topped with zesty pickled cucumber and prosciutto skewers, creating a delightful blend of salty, sweet, and cool flavors perfect for summer.
Yet, every summer, I find myself reluctantly accepting their presence at some point and giving them another chance.
Most of the time, I end up disappointed.
This year, however, during an impromptu visit to my favorite local produce market, I discovered local cantaloupe priced at an incredible $0.99 each.
Not per pound, but each.
For less than a dollar, I thought there was no harm in attempting once more to alter my view of this ubiquitous summer fruit.
And you know what? This time, it genuinely exceeded my expectations.
In fact, I would even go so far as to say it was nearly enjoyable!
After happily consuming the modestly sized small one I initially purchased, I returned for more.
This time, I had a chilled melon soup in mind.
Chilled soups are among my favorite aspects of summer.
While gazpacho will always reign supreme, chilled fruit soups (such as cherry gazpacho and chilled strawberry soup) are incredibly refreshing on a hot summer day.
The blend of mango and cantaloupe in this chilled soup is, in my opinion, perfection.
The mango adds a level of sweetness that I find cantaloupe typically lacks, and together, they harmonize beautifully.
With a hint of savory flavors, this dish is nearly the perfect light summer meal.
What is lacking? Protein.
This provided me with an excellent opportunity to incorporate one of my new favorite recipe enhancements, Vital Proteins collagen peptides, into the dish.
Vital Proteins collagen peptides offer a beneficial protein boost to this Mango Melon Soup with Pickled Cucumber. I believe collagen is experiencing a resurgence, as I am noticing its increasing presence in various foods, and for valid reasons.
Collagen is associated with supporting joint and bone health, promoting healthy skin, and most importantly for me, enhancing athletic performance by providing essential amino acids needed to replenish collagen reserves that are depleted through intense exercise.
Unlike gelatin, collagen dissolves in cold liquids, making it an ideal choice for this chilled soup.
It is entirely flavorless, allowing you to reap all the health benefits and additional protein while preserving the original flavor, texture, and consistency of whatever you incorporate it into. It’s a complete win-win.
With the added protein boost, the only element missing from this mango melon soup was a fun topping.
A bit of pickled cucumber (or you can substitute with pickled fennel), along with a skewer of toasted pine nuts and prosciutto, does the trick beautifully.
P.S. – This cucumber gazpacho and cold avocado soup are two other excellent summer recipes!
In fact, the prosciutto skewer, with all its salty cured meat goodness, might just be my favorite component.
Looking to intensify the mango flavor? Consider topping the soup with this mango habanero salsa instead!
This melon soup is essentially an upscale version of those melon, prosciutto, and mozzarella skewers – a fantastic summer appetizer as well!
Do you love this Mango Melon Soup with Pickled Cucumber recipe?
Try this cantaloupe jalapeno lime agua fresca and this cucumber melon salad for additional refreshing ways to savor some cantaloupe this season!
And if you enjoy pickled items like the cucumber garnish in this soup, give pickled cranberries a try as well. They elevate sweet and tangy to an entirely new level!
Here’s to summer, a new opportunity!
Ingredients -
- 1 large Cantaloupe or Honeydew Melon, peeled, seeded, and roughly chopped
- 1 Mango, peeled, seeded and roughly chopped
- 1/2 cup Unsweetened Coconut Milk
- 3 tablespoons Honey
- 3 tablespoons Golden Rum (optional)
- Salt, to taste
- White Pepper, to taste
- 4 tablespoons Crème Fraîche
- Fresh Mint Leaves
1. Add melon and mango to food processor and process until smooth.
2. Strain fruit through mesh strainer into medium mixing bowl.
3. Add coconut milk, honey, cinnamon, and rum. Whisk to combine.
4. Season with sea salt and pepper.
5. Cover soup.
6. Refrigerate 2 to 4 hours.
7. To serve, ladle into individual soup bowls and garnish with crème fraîche and mint leaves. Cool. Enjoy the Cold Mango Melon Soup recipes !!!
Cold Mango Melon Soup Video :
