Generally, fruits are best saved for desserts or salads, but there are a few exceptions. Mangoes make for a unique soup ingredient. A chilled mango soup is not your regular soup; it’s unique and has a minor sweetness. The majority of guiding flavors, which includes curry, onion and cilantro are supplementary. Since yogurt is the cream in a chilled mango soup, the dish is low in calories and fat.
The following ingredients and their quantities can yield four servings, approximately.
- Olive oil (1 tablespoon)
- Large, chopped sweet onion
- Curry powder (1 teaspoon – homemade or store-purchased)
- Minced fresh ginger (2 teaspoons)
- 2 or 3 small mature mangoes (pitted and peeled)
- Water (2 ½ cups)
- Orange juice (2/3 cups)
- Yogurt (2 cups)
- Salt (1 teaspoon)
- Black fresh-ground pepper (1 pinch)
- Chopped cilantro (1 tablespoon)
- Tuong chile sauce (2 teaspoons)
- Lime wedges (4)
Cooking and Serving Process
Subject the olive oil to medium heat on a big saucepan. Mix the onions and stir the mixture for a few minutes, till the onions soften. Add ginger and curry, and continue cooking for some 5 minutes, allowing the onions to attain a brown hue at the edges. Now add the mango pulp to the mixture. Add orange juice and water, and allow the blend to seethe for some 15 minutes.
Turn the mixture into a puree with a blender or food processor, in batches if needed. Then, sieve the puree into a bowl. Use a spoon or rubber spatula to press and withdraw all the available liquid. Mix in the salt, pepper, yogurt and cilantro. Let the soup chill for at least an hour – two hours, preferably.
Lightly spoon or fancifully squirt hot sauce above every soup bowl served. Have each serving accompanied by a lime wedge, and encourage your family members or guests to squash the lime into the dish before tasting the soup.