If fresh, ripe mangoes aren't available, look for refrigerated mango slices in your grocer's produce section.
3 large yellow bell peppers, seeded and quartered
2 large mangoes, peeled and cut into chunks (about 2 1/2 cups)
1 cup mango nectar
1/2 cup vegetable broth
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1 to 2 teaspoons hot sauce
2 tablespoons rice vinegar
1/2 teaspoon salt
Garnish: Fresh mint
How to Make It
Place bell peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat 15 minutes or until blistered. Place bell peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, discarding skins.
Process peppers and mango in a blender or food processor until smooth. Add mango nectar and next 6 ingredients; process until smooth*. Cover and chill mixture 2 hours. Top with sour cream, and garnish with fresh mint, if desired.
*Note: If desired, press mango mixture through a wire-mesh strainer, using back of a spoon to squeeze out liquid. Discard pulp and solids. Straining and discarding solids yields less volume but makes a very smooth soup.