A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.

Ingredients

　　2 ripe mangoes (about 1 pound each), peeled and cubed

　　1/2 cup chopped shallots

　　1 large clove garlic, chopped

　　1 teaspoon finely grated ginger

　　1/2 teaspoon curry powder (or more to taste)

　　1/2 teaspoon salt

　　1 can (13.6 ounces) light coconut milk

　　1/2 cup coconut water

　　3 1/2 tablespoons fresh lime juice (or more to taste)

　　1 cup cooked, diced shrimp

　　3 tablespoons chopped fresh cilantro

　　Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.

Nutrition Per Serving

　　6 grams fat (5 grams saturated)

　　44 grams carbohydrates

　　4 grams fiber

　　9 grams protein

　　#### Nutritional analysis provided by Self