Cold Lychee, Mango Soup Garnished With Mint

Total Time
Prep 10 mins
Cook 0 mins

Thanks to my Sister Theresa. I came up with this recipe. I made this as a dressing for a salad that was so good I just ate it cold. Great for those hot summer days when you don't want to cook. Just blend and drink! The fruit is oval shapped, heart-shaped or nearly round, 1 to 1-1/2 inches in length. The edible portion is white, translucent, firm and juicy. The flavor is sweet, fragrant and delicious.

Ingredients Nutrition


  1. Put all ingredients into blender and blend till smooth.
  2. Garnish with mint.


Most Helpful

Delicious! I followed the recipe exactly except that I used canned lychees. I served this with Lemongrass chicken and Phad Prig green beans. I look forward to making this again and again. It is an easy to prepare, very impressive dish.

Scott1265 August 22, 2005

I am really impressed with your creation. I like the tropical flavors of lychee and mango, but I think I prefer them with a bit of contrasting spice. This was great. I thought I had a sweet onion, but I think it was just a regular onion - I'd recommend making sure you get a real sweet onion, like a Maui or Vidalia or Texas 1016. To make sure everything was thoroughly chilled, I put everything except the olive oil in the blender container, put the whole container in the refrigerator for a few more minutes, then added the olive oil and blended. Really unique and delicious - I too say thanks.

Nose June 17, 2005

It's a soup; it's a smoothie; it's a dressing; it's a dessert sauce (without the onions and olive oii, of course); IT'S DELICIOUS! If you are lucky enough to find some lychees try this will thank RitaL just as I am doing...Thanks.

Geema June 13, 2005

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