Chilled Mango Soup
Ingredients
- 1 tablespoon olive oil
- 1 large sweet onion, chopped ⓘ
- 1 teaspoon curry powder, store-bought or homemade ⓘ
- 2 teaspoons minced fresh ginger ⓘ
- 2 large or 3 small ripe mangoes, peeled and pitted ⓘ
- 2 1/2 cups water ⓘ
- 2/3 cup orange juice ⓘ
- 2 cups yogurt
- 1 teaspoon salt ⓘ
- 1 pinch fresh-ground black pepper ⓘ
- 1 tablespoon chopped cilantro ⓘ
- 2 teaspoons tuong chile sauce or other red chile sauce (see Notes) ⓘ
- 4 lime wedges ⓘ
Instructions
- 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.
- Add the mango flesh to the cooked onions.
- Add the water and orange juice, and let the mixture simmer for 15 minutes.
- Puree the mixture in a food processor or blender, in batches if necessary.
- Then pass the puree through a sieve into a bowl, pressing with a rubber spatula or spoon to extract all the liquid.
- Stir in the yogurt, salt, pepper, and cilantro.
- Chill the soup for at least 1 hour, preferably
- 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.
Nutrition & Diet Analysis (per serving)
608
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).