4 to 6 ripe mangoes, peeled, pitted and chopped
1 cup milk
1 cup plain yogurt
1 cup unsweetened coconut milk
1 tablespoon ancho or other mild chili powder, or to taste
1/4 teaspoon cayenne, or to taste
1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish

1. Puree mango in food processor or blender, adding enough milk to
let the machine easily do its work. (Work in batches, if
necessary.) Add the remaining milk, the yogurt, coconut milk,
chili powder and cayenne, and process until smooth. Taste and
adjust seasoning.

2. Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls,
garnish and serve. Yield: 4 servings