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Chilled Mango Soup

Mangoes may seem a strange choice for a savoury soup, but way till you taste it.
Prep Time10 minutes
Cook Time20 minutes
Course: Soup
Cuisine: Asian
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.