I know this soup sounds a bit strange – I thought so myself when I first heard about it.

Fruit Soup? –

I was at IGA, and they had some taste testing for Mango Chicken Chowder & Mango Salsa & mango Avocado Smoothie.  I was wowed. It wasn’t what I expected. I expected something similar to Pumpkin or Sweet Potato Soup – But it was nowhere that sweet.  The Secret Ingredient in this recipe is the “Curry” it balances out the sweetness – so it does not taste overly sweet & fruity.


The kind gentlemen gave me the recipe and gave me tons of suggestions on modifying it.

I was thankful for this delicious new recipe to try on my family – Everyone Said – Add it to the “Make Again ” List & Double the Recipe!  So I may use this recipe again on Boxing Day with my leftover turkey.

Mango Turkey Soup Recipe |

There is so much you can do with the recipe to make it your own – If your Vegan – add more veggies and leave out the meat. – Don’t have Turkey – use Chicken, pork,  or lamb.  Add as many veggies as you would like.  – the more, the chunkier the soup will be.

Mango Turkey Soup Recipe |



A great tasting soup that your family will beg for you to make again and again!

  • Author: Theresa
  • Yield: 6 1x
  • Category: Soup
  • Cuisine: Soup


  • 1 Ripe Mango ( Can use Del Monte Mango Spears as a variation)
  • 1Kg of Turkey meat (or 4 chicken breasts
  • 1 cup of diced up carrots
  • 1 Cup of Parsnips
  • 3/4 cup of diced onion
  • 1/2 of Celery
  • 1/2 cup of diced mushrooms
  • 1 900 ml of Chicken Broth
  • 3 Tbsp of Cornstarch
  • 1 Chicken Cube or Bullion
  • 1/2 cup of Water
  • 1 Tablespoon of Curry Powder
  • 1 Cup of Mango Juice ( or could use Pineapple juice as a variation – or Use the juice from Del Monte Mango Spears container)


  1. In a Large Dutch Oven or Pot
  2. Chop up your raw Chicken/Turkey ( if you have cooked Turkey then leave it alone for a while and add in later)
  3. Chop and add your raw veggies ( except Mango/Mushrooms/)
  4. Add Chicken Broth & Chicken Cube
  5. Turn Stove to medium/High Heat, Cook till carrots are tender. ( 40 minutes or so)
  6. In a glass add your water and cornstarch – shake or stir till dissolve and add to soup mixture
  7. Add Cornstarch mixture to soup
  8. Add your Curry Powder/ Salt & Pepper
  9. Simmer another 10 minutes and Serve
  10. Other Variations to use or try:
  11. Pearl Barley, Serve with Rice Crackers, Diced potatoes,

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!