Heat canola or vegetable oil in a sauté pan over medium heat and sweat the onions until fragrant and translucent, 2—3 minutes. Add ginger and sriracha to the onions, stir and continue to cook 1—2 minutes, or until ginger becomes fragrant. Remove the pan from heat and allow it to cool to room temperature, 5—10 minutes.

While onions are cooling, measure yogurt, water, brown sugar and mangoes into a blender and set aside.

Remove canned coconut milk from the refrigerator and refrain from shaking the can.

(Refrigerating it overnight separates the fat from the milk.) Carefully remove the top of the can and spoon out the first layer of solid coconut fat, about 1 inch off the top, into a mixing bowl. Cover with plastic wrap and set back into the fridge to keep cool. Pour the remaining coconut from the can into the blender.

Top off the blender with the onion mixture, securely fasten the lid to the top and blend at full speed for 2—3 minutes, or until the soup is completely smooth. Transfer the soup to an airtight container and refrigerate a minimum of 8 hours.

When ready to serve, remove the coconut fat from refrigeration, sprinkle with a pinch of ground cardamom and whisk until stiff peaks form, much like you’re making a heavy cream-based whipped cream topping. This will take anywhere between 5 and 15 minutes. If you have a stand mixer or an immersion blender, this will lessen the time.

To finish the soup, divide the soup into 4 bowls for a starter or 2 bowls for a main course. Place a few dots of sriracha around the bowl to give some heat and color, and top with a dollop of the coconut whipped cream.