It's been one amazing mango season this year, and after the tropical storm, they were everywhere. We foraged up enough to keep our mango soup going for the next month at least!
We created this chilled soup to make a great first course or even dessert. The cucumber lime sorbet sets off the layers of flavors and the Thai chili pepper to add some heat, but are easily pushed aside if you are not into it. With a coconut milk base, this soup is sure to satisfy all you palate needs.