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Mango Strawberry Soup


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Mango Strawberry Soup


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Mango Strawberry Soup

This is not only a fruit soup, it's amazing as a sauce over ice cream! Serve it cold as an app, or drizzle a few spoonfuls of it over pound cake and a scoop of ice cream for dessert. It's one of those wonderful, versatile things that will work for you in lots of ways.


  • Prep Time : 9 min min
  • Ready Time : 9 min


4 servings


  • 4 mangos, peeled and pitted
  • 1 cup fresh strawberries, washed and stems removed
  • 2 cups vanilla soy milk (or other non dairy milk of choice)
  • 1/2 cup white wine
  • 1 teaspoon pure vanilla extract
  • Honey to taste
  • Mint leaves, for garnish:(optional)


  1. In a blender, place mangos, strawberries, soy milk, wine and vanilla; blend until smooth and creamy, about 1 to 2 minutes.
  2. Taste and add honey as desired.
  3. Chill for 2 hours before serving.
  4. Ladle into bowls and garnish with mint leaves if desired.

Contributed by: Quick & Kosher, JAMIE GELLER



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Mango Strawberry Soup

  1. avatar says: NinaE

    I made this soup this morning. I used fresh strawberries and frozen mango. I used a food processor, but I made sure it didn’t get pureed too much. I also substituted white grape juice for the white wine because I will be serving it to kids. I tasted a bit and it was delicious!

    • YUM YUM YUM!!!! Thank you so very much for commenting and sharing your adjustments – it’s super helpful for our entire community. And silly me I NEVER thought of white grape juice – I love that idea. Thanks for inspiring!

  2. avatar says: Jennie

    This looks great, but I was a little surprised to see it as part of your Passover Soups and Side Dishes article, as it calls for soy milk. Maybe on Pesach ashkenazim can use almond milk instead.

    • AHHHHHH Jennie – so sorry – what a great catch on your part. Yes for Ashkenazim use Almond Milk or Coconut Milk (or Dairy Milk if you want to make it dairy) on Passover. We will make a note above.

  3. avatar says: Rachel

    This looks so good, but we can’t make it in Israel as mangos and strawberries aren’t in season at the same time. Have you made it with any other combo of Israeli summer fruits?

    • Hey Rachel – I love this recipe I make it all the time often using frozen fruit (less cutting!) – frozen peaches (or fresh) sub beautifully for mango.

  4. avatar says: Pella

    Sounds so tempting! But what can I substitute the strawberries for, since I’m looking for a yellow soup?

    • LOL no problem – either all mango or mango and peach or mango and banana or mango and oranges (soooo many options to choose from :-)

  5. avatar says: Eli

    I have been making this soup for a couple of years, but just noticed the change from your recipe book where u call for non dairy whip instead of the soy milk. Just wondering why the change.

    • Hey Eli! So happy you have been making and enJOYing the recipe for the past few years! So I made the change bc coconut milk, almond or even soy are all healthier than non dairy creamer – so it’s just a personal preference and change I made in my home.

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