Mango-ginger-curry soup with shrimp

Source: Self Magazine

2 ripe mangoes (about 1 lb each)
1/2 cup chopped shallots
1 large clove garlic, chopped
1 tsp finely grated ginger
1/2 tsp curry powder (or more to taste)
1/2 tsp salt
1 can (14oz) light coconut milk
1/2 cup coconut water
3 1/2 tbsp fresh lime juice
1 cup cooked diced shrimp
3 tbsp chopped fresh cilantro

Pulse mangoes, shallots, garlic, ginger, curry powder and salt in 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, one hour.

Divide among 4 bowls; garnish with shrimp and cilantro before serving.