Step 1

In a large saucepan, heat the olive oil over medium heat. Add the onions. Cook them, stirring frequently, for 5 minutes or until they soften. Add the curry and the ginger, and cook another 5 minutes, letting the onions brown along the edges.

Step 2

Add the mango flesh to the cooked onions. Add the water and orange juice, and let the mixture simmer for 15 minutes.

Step 3

Purée the mixture in a food processor or blender, in batches if necessary. Then pass the purée through a sieve into a bowl, pressing with a rubber spatula or spoon to extract all the liquid.

Step 4

Stir in the yogurt, salt, pepper, and cilantro. Chill the soup for at least 1 hour, preferably 2.

Step 5

To serve, fancifully squirt or lightly spoon hot sauce on top of each bowl of soup. Accompany each serving with a wedge of lime, and urge your friends to squeeze the lime into the soup.