Mango Cucumber Soup

2 ripe mangoes (divided)
1 English cucumber (divided)
2 tablespoons chopped onion
1 jalapeño pepper
finely diced (optional)
lime
juiced
1/2 cup water
2 containers plain
non-fat Greek yogurt
1/4 cup fresh chopped cilantro

Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish.
Slice off 1/4 of the cucumber and chill for use with garnish. Coarsely chop remaining 3/4 of the cucumber.
Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Purée until smooth.
Blend in yogurt. Chill until ready to serve.
About 15 to 30 minutes before serving, prepare garnish. Dice chilled mango half, removing peel and pit; dice remaining cucumber. Mix mango and cucumber dices with cilantro. To serve, top bowls of soup with garnish.

Produce for Better Health Foundation