in Soup Recipes

Mango-coconut cream soup

updated

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Ingredients for 4 servings:

  • 1 can mango(s) – puree (520 ml) alternatively 3-4 ripe mangoes
  • 1 can coconut milk
  • 2 slice(s) ginger, or as desired
  • e.g. chili powder
  • 1 pinch of salt
  • 1 some sugar
  • 2 sprigs peppermint, fresh

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

summery fresh soup

Bring coconut milk, mango puree (peel fresh mangoes and puree the flesh, of course), and ginger to a boil and stir well. Now add a pinch of salt and sugar, and chili powder if desired. Remove the pot from the heat and add the peppermint stems and leaves to the soup. Stir, then let stand for about 5 minutes. Remove the ginger and peppermint. Refrigerate the soup. But please do not serve it too cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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