This is a super flavorful and delicious cold soup. The mangos make sit super sweet and the curry and ginger make it super savory.
6 ripe mangoes, peeled and diced
2 teaspoons peeled, chopped fresh ginger
2 cloves garlic, chopped
½ red onion, diced
1 cup chicken or vegetable stock
2 tablespoons rice vinegar
1 tablespoon curry powder, toasted
2 tablespoons sweet, hot chile sauce plus additonal, as needed
2 scallions, minced
Put the mangoes, ginger, garlic, and onion in a blender and puree (or puree with a handheld blender). Add the stock, vinegar, curry, and chile sauce and blend just to combine. Season to taste with soy sauce and pour into a medium bowl. Cover with plastic wrap and refigerate until cold, 1 to 2 hours, or overnight.
Ladle the soup into chilled soup bowls and garnish with some of the scallions, sour cream, and chile sauce. Serve cold.