Mango Melon Soup with Pickled Cucumber

This chilled mango melon soup is garnished with tangy pickled cucumber and prosciutto skewers for a salty, sweet and cool summer dish.

I’ve never really been a fan of cantaloupe. I love fruit. Like, love, love. If it were possible to subsist on rare steak and ripe summer fruit for the rest of my life, I’d probably seriously consider it; unless that fruit was cantaloupe only. It’s not even just cantaloupe actually, honey dew does nothing for me either. I think it’s all the horribly unripe hotel/airport/convenience store fruit cups that ruined both these poor unsuspecting melons, but if it’s orange or green (watermelon gets a pass) and round shaped with a rind, I usually want nothing to do with it.

*This post is sponsored by Vital Proteins.
This chilled mango melon soup is garnished with tangy pickled cucumber and prosciutto skewers for a salty, sweet and cool summer dish.

But, every summer I concede to their presence at some point or another and give them a shot once again. Most times, I’m disappointed. This year, however, on an unplanned trip to my usual produce-haven little ghetto Asian market, I spotted local cantaloupe for a steal of $0.99 each. Not per pound, each. At less than a buck, I figured there could be no harm in trying once more to change my opinion of the ubiquitous summer fruit.

And you know what? This time, it actually didn’t suck. In fact, I’d even venture to say it was borderline good! So after happily devouring the cautiously sized small one I bought initially, I went back for more. This time, with a chilled mango melon soup in mind.

This Mango Melon Soup with Pickled Cucumbers and prosciutto skewers is a refreshing light summer dish.

Chilled soups are one of my favorite things about summer. Gazpacho will always remain supreme but chilled fruit soups are just so refreshingly welcome on a hot summer day. The combination of mango and cantaloupe in this soup is, in my mind, perfection. The mango brings a certain level of sweetness that I find cantaloupe is otherwise missing and the two play beautifully together. With a touch of lime and hint of savory flavors it’s almost the ideal light summer meal. The only thing missing? Protein. Which gave me a great excuse to use one of my new favorite recipe additions, Vital Proteins collagen peptides into the dish.

Vital Proteins collagen peptides add a nice protein boost to this Mango Melon Soup with Pickled Cucumber

I feel like collagen is on a comeback. I’m seeing it incorporated more and more in foods and for good reason. Collagen has been linked with supporting joint & bone health, promoting healthy skin and most important to me, supporting athletic performance by supplying essential amino acids necessary to rebuild collagen stores that get broken down with strenuous exercise.

Unlike gelatin, collagen will dissolve in cold liquids making it a great choice for this chilled soup. It’s completely flavorless so you get all the added health benefits and extra protein while maintaining the exact flavor, texture and consistency of whatever it is you’re putting it in. It’s a total win win.

Mango Melon Soup with Pickled Cucumber is the perfect light and refreshing summer meal.

With the extra protein kick the only thing missing in this mango melon soup was fun topping. A little pickled cucumber, toasted pine nuts and prosciutto skewer does the job quite nicely. In fact, the prosciutto skewer in all it’s salty cured meat goodness might just be my favorite part.

Cheers to summer, a new outlook on melon and a fun soup to try out!

Want a chance to give Vital Proteins collagen peptides a try? Enter the giveaway using the widget below the recipe. Two winners will receive a 20-ounce container!

Serves 4     adjust servings

Mango Melon Soup with Pickled Cucumber

Prep Time
Preparation 40 min 2017-05-22T00:40:00+00:00Cook Time
Total Time 40 mins 2017-05-22T00:40:00+00:00 Total Time

This chilled mango melon soup is garnished with tangy pickled cucumber and prosciutto skewers for a salty, sweet and cool summer dish.

Ingredients

  • 1 small kirby cucumber, diced
  • 1/4 cup mango flavored rice vinegar (I use Nakano brand but regular rice vinegar will work as well)
  • flesh of 1 ripe mango, about 225g
  • 1/2 small cantaloupe, about 500g
  • 2 scoops (20g) Vital Proteins collagen peptides
  • 1 small shallot
  • 1 small clove garlic
  • zest of 1 lime
  • juice of 1 lime
  • salt and pepper to taste
  • 4 slices imported prosciutto, skewered
  • 1 tablespoon toasted pine nuts
  • pinch red pepper flakes

Instructions

  1. Combine diced cucumber and vinegar in a small bowl making sure all the cucumber is submerged in the vinegar. Set aside while you make the soup.
  2. Combine the mango, cantaloupe, collagen peptides, shallot, garlic, lime zest and juice in a blender and blend until completely smooth.
  3. Season to taste with salt and pepper.
  4. Transfer soup to a bowl and refrigerate until cold, at least 30 minutes.
  5. Drain the vinegar from the bowl with the cucumbers.
  6. Spoon the soup into serving bowls, garnish with prosciutto skewers, toasted pine nuts, red pepper flakes and the pickled cucumber.

15 Comments

  1. Kim Beaulieu

    Okay, this is the prettiest soup in the world. I mean it, it’s stunning. I love cantaloupe. It’s one of my favourite fruits. I like it with just a little sugar over top. It’s about the only thing I can eat in the morning. Not a morning/breakfast/people person before about noon. ha

    Reply
  2. Julia Mueller

    Sign me up for those prosciutto skewers! That soup looks so refreshing, and I’m loving the idea of adding a collagen boost to pump up the nutrient game. Bravo, m’dear!

    Reply
  3. Danae @ Recipe Runner

    I’m with you on the melons. I always get so irritated when I ask for fruit as a side with my breakfast and rock hard underripe melon shows up on my plate. This chilled soup though is worth taking a chance on them with! I love that you incorporated the collagen peptides in here as well!

    Reply

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