SPRINGsational Mango and Roasted Red Pepper Soup with Herbed Crab and Toasted Coconut


This recipe for mango and roasted red pepper soup is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Shannon Kohn. To qualify, the recipe includes Coconut Milk Beverage by So Delicious Dairy Free.

SPRINGsational Mango-Roasted Red Pepper Soup with Herbed Crab and Toasted CoconutSpring Fling Dairy-Free Recipe ContestFor more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Mango and Roasted Red Pepper Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and generally top food allergy-friendly (aside from shellfish).

For a vegan and vegetarian mango and roasted red pepper soup, simply omit the crab and add a touch of salt, to taste.

SPRINGsational Mango and Roasted Red Pepper Soup with Herbed Crab and Toasted Coconut
Prep time
Cook time
Total time
Serves: 4
  • 2 cups fresh mango, chopped
  • ½ cup onion, chopped
  • 1 teaspoon garlic, minced
  • ½ cup vegetable broth
  • 2 cups So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • ⅔ cup roasted red pepper, finely chopped
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (6-oz.) can fancy lump crabmeat, drained well*
  • 1 tablespoon fresh cilantro, chopped
  • 2 tablespoons sweetened flaked coconut, toasted
  1. Place mango, onion, and garlic into large food processor. Add vegetable broth; puree until smooth.
  2. Place mixture into medium-large saucepan with coconut milk beverage, chopped red pepper, salt and black pepper; stir to combine. Heat mixture over medium-low heat until very warm, stirring regularly, about 8-10 minutes.
  3. While soup is heating, combine crabmeat and cilantro in a medium bowl; set aside.
  4. To serve: Divide and ladle soup into 4 shallow serving bowls. To middle of soup in each bowl, decoratively mound an equal amount of the crab mixture. Garnish top of crab in each bowl with ½ tablespoon of the toasted coconut. Serve immediately.
*Crabmeat may be omitted to accommodate vegetarian/vegan dietary needs, simply garnish top of soup with cilantro and toasted coconut.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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