Make Big-Batch Tex-Mex Black Beans and portion out 3 cups for this recipe.
In a large saucepan, cook scallion whites, garlic, ginger and cumin in oil over medium-high until fragrant, about 30 seconds. Add coconut milk, stock and Tex-Mex Black Beans; simmer, stirring often, until flavors meld, about 12 minutes. Puree in blender; season. Top soup with scallion greens and mango.