This recipe for spicy mango soup with avocado and quinoa is made for everyday cooking with just a little more flavor. The steps stay clear and simple, so you can easily adapt the dish to what you have on hand.
Pay special attention to balance: something savory, something fresh, and enough texture make all the difference. Add seasonings step by step and taste as you go.
Why this Spicy Mango Soup?
Whether you're looking for a light lunch, an impressive starter, or simply an instant good mood in a bowl: this spicy mango soup ticks all the boxes. Polished presentation meets vibrant flavors – a match made in heaven!
- Exotic & fresh: Mango creates an unusually fruity base.
- Spicy & warming: Nicolas Vahé Chili oil brings just the right amount of power.
- Inspired by the North: Serve in minimalist bowls for that signature atmosphere.
Ingredients: What do you need?
For 4 people:
- 2 ripe mangoes
- 1 ripe avocado
- 150 g cooked quinoa
- 1 shallot
- 500 ml vegetable stock
- 1 lime (juice + zest)
- 2 tbsp Nicolas Vahé Olive oil with chili (shop here)
- Pepper & salt
- Fresh coriander
- Optional: red chili pepper for extra heat
How to make this spicy mango soup
- Prepare the mango & avocado: Peel the mangoes and cut the flesh away from the pit. Cut the avocado in half, remove the pit, and scoop out the flesh.
- Sauté the shallot: Finely chop the shallot. Heat 1 tbsp Nicolas Vahé chili oil in a pan and sauté the shallot until translucent.
- Blend the soup: Add the mango, avocado, and shallot to a blender. Add the vegetable stock, lime juice & zest. Blend until smooth. Season with pepper and salt.
- Warm it through: Pour the soup into a pan and heat briefly if needed – do not let it boil so the flavor stays fresh.
- Serve: Spoon the cooked quinoa into stylish bowls, pour the mango soup over it, and garnish with coriander, a swirl of chili oil, and optionally some finely chopped red chili.
Table styling: easy serving
Presentation matters too. Choose minimalist, handmade bowls from our collection. The fresh colors of the soup will really pop! Discover our favorite bowls for stylish inspiration. The finishing touch for a dinner party or a solo lunch with flair.
Nicolas Vahé: Culinary Scandinavian
Not only the tableware, but also the chili oil takes your soup to the next level – straight from the Nicolas Vahé collection. Think: pure ingredients, exciting combinations, always with a twist. Perfect for anyone who loves simplicity, quality, and surprising flavors.
Want to vary it? Here's how to make it your own
- Extra filling: Add diced cucumber or radish as a topping.
- More heat: Use an extra spoonful of chili oil or some fresh red chili in the soup.
- Completely vegan: You can replace the stock with coconut water for a tropical version.
- Crispy accent: Sprinkle roasted nuts or seeds on top for crunch.
Summary & Shop the look
Craving more of this spicy mango soup? With a bowl full of color on the table, Northern Europe in your styling, and the pure flavors of Nicolas Vahé, you get the best of both worlds. Inspired to make this dish? Discover everything you need in our Nicolas Vahé collection.
Frequently asked questions
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Can I make the mango soup ahead of time?
Yes, you can prepare the soup up to 2 days in advance. Store covered in the refrigerator. Stir and garnish just before serving. -
Can I replace the chili oil?
Absolutely! Use a mild olive oil if you want less heat, but the Nicolas Vahé chili oil gives it that distinctive twist. -
Is this soup suitable as a starter?
Definitely—serve in small bowls as a starter or in larger bowls as a light main meal.
Read also: Want to keep reading about this topic? Then take a look at our article about spring and summer on your plate.
