I know a dessert soup sounds weird and maybe not that appetizing, but that’s probably because it has a better name that I don’t know. I once had something like this at a Chinese banquet dinner and loved it so much that I went around to all the people who looked like they weren’t eating theirs and asked if I could have it. After years of thinking about that soupy coconut mango dessert, I decided to try to re-create it. I’ve since served my coconut mango dessert soup to many friends, and now they’re all sold on dessert soup.
Guessipe
- 4 mangoes, peeled and cubed
- 1 can coconut milk
- 1 cup almond milk (or more depending on the thickness you prefer)
- sugar to taste (depends on how sweet your mangoes are)
- 1/2 tsp vanilla
- haupia a.k.a. coconut pudding (make your own or use a mix – I used Hawaii’s Best Hawaiian Haupia), cut into small cubes
Put mango, coconut milk, almond milk, and vanilla in a blender. Blend until smooth. Add sugar to taste (I’ve used anywhere from no sugar if my mangoes were really good, to about 1/4 cup if my mangoes weren’t very sweet), and more almond milk if you want it thinner, then give it one more quick blend.
Pour through a fine mesh strainer to remove any fibrous bits of mango.
Serve topped with haupia.
