Avocado Soup with Mango Salsa

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when life sends you avocados

make avocado soup with mango salsa

avocado soup with mango salsa

About a month ago, I made a pudding that I was pretty proud of. It was this key lime pie pudding, and I made it with avocado. It was so good that even my husband ate it.

   1. he does not eat dessert

   2. he does not eat avocado if it’s not guacamole

My kids loved it, and had no idea what my secret special ingredient was. I loved it, and so I entered it into a California Avocado recipe contest…and it won! {My good friend Melissa from Bless This Mess won too, make sure to check out her burger}

Last week the prizes arrived. My husband was THRILLED with the grill; I was THRILLED with my shipment of avocados.

avocado soup with mango salsa

I have oh so many delicious plans for them. Stella and I have been eating eggs baked in avocados all week for breakfast. Brownies are in the works for today, but last night, to go with our “leftovers” salad, I made avocado soup.

It was perfect for a warm night when you don’t want to be in the kitchen. This soups comes together in just minutes, but make sure to chill it for at least an hour so the flavors have time to mingle together.

avocado soup with mango salsa

I used heavy cream, but you could easily make it vegan by using coconut cream.

Whole food makes the BEST ever mango salsa, and that is what I used to top the soup. The sweet mango added just the right balance to the rich and creamy soup.

We like it spicy, but you could leave out the cayenne or reduce the amount to suite your own tastes. Either way it’s sure to be delicious.

It made a great side to our salad;  Stella ate hers with chips 🙂

avocado soup

Avocado Soup with Mango Salsa


  • 2 large avocados {peeled,pitted, and quartered}
  • juice of one lime
  • 1 cup of vegetable stock
  • 1/2 cup heavy cream
  • 1 Tbsp green onion {whites and light green parts only}
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • for the mango salsa -
  • 2 medium mangoes, peeled, pitted and diced
  • 1 fresh jalapeño pepper, seeded and finely chopped, or to taste
  • 1 shallot, finely chopped
  • 1 1/2 tablespoon lime juice
  • Chopped cilantro for garnish


  • place all of the ingredients for the soup in a bender or food processor
  • blend until smooth
  • cover and chill at least an hour
  • to make the salsa -
  • combine mangoes, jalapeño, shallot, lime juice, and 1/2 tsp salt
  • add cilantro


mango salsa recipe from Whole Foods

recipe source French Press



avocado soup with mango salsa