Chilled Mango Soup
Mangoes may seem a strange choice for a savoury soup, but way till you taste it.
Servings: 4 people
Equipment
- Food processor, saucepan
Ingredients
- 2 425g cans Mango Slices
- 15 grams Chickpea Flour
- 120 ml Greek-style natural Yoghurt
- 900 ml Water cold
- 2.5 grams Fresh Ginger grated
- 2 Fresh Chillies - Red seeded and finely chopped
- 30 ml Cold Pressed Olive Oil
- 2.5 grams Mustard seeds
- 2.5 grams Cumin seeds
- 8 Curry leaves
- Salt and Pepper to taste
- Fresh Mint shredded to garnish
- Greek-style natural Yoghurt to serve
Instructions
- Puree the mango in your food processor until smooth.
- Pour into a saucepan, and stit in the chickpea flour, yogurt, water, ginger, and chillies.
- Bring them slowly to the boil, stirring occasionally. Simmer for 4 - 5 minutes until thickened slightly, then set aside off the heat.
- Heat the oil in a frying pan over medium heat. Add the mustard seeds and cook for a few seconds until they begin to pop, then add the cumin seeds.
- Add the curry leaves and cook for 5 minutes. Stir the spice mixture into the soup, return soup to the heat and cook for 10 minutes.
- Press through a sieve, (if you like) then season to taste.
- Leave the soup to cool completely, then chill for at least 1 hour.
- Ladle the soup into bowls, and top each with a dollop of yogurt. Garnish with shredded mint leaves and enjoy.
