Cold Cantaloupe and Mango Soup

Cold Cantaloupe and Mango Soup Serves: 7 quarts or 37 – 6 oz. portions


  • 4 medium very ripe Cantaloupe Melon
  • 2 quarts mango nectar
  • 4 lbs. plain yogurt
  • ½ tsp. Clear Mango Extract
  • ¼ tsp. vanilla extract
  • 4 oz. Mango Coulis prepared
  • ½ tsp. RC Chipotle Chile Flavor Concentrate
  • 3 tsp. Ginger Puree
  • ½ tsp. Clear Sweet Almond Flavor
  • ½ tsp. Coconut Flavor
  • 1 tsp. lime zest
  • ½ tsp. kosher salt


  1. 1 Wash cantaloupe melons very well and trim rind and remove seeds.
  2. 2 Cut into small dice and puree in food processor.
  3. 3 In a mixing bowl add cantaloupe puree with rest of ingredients and blend until all are incorporated.
  4. 4 Serve chilled, garnished with lime zest or julienne of fresh mint.
  5. 5 It is recommended that the soup be made a day before it is going to be served.
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