Pack And Pour Mango Soup Recipes

MANGO BUTTERMILK SOUP

Steps:

• Set aside some of the mango so you have about 1/2 cup diced and reserved for garnish.
• Roughly chop the remaining mango and puree it in a food processor with the buttermilk, orange rind, and juice. Season to taste with salt and pepper.
• Cover and chill overnight. Adjust the seasoning before serving. Garnish with reserved diced mango, scallion and a dollop of sour cream centered in the middle.

CREAM OF COCONUT AND MANGO SOUP

Steps:

• In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
• In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.

SAVORY COLD MANGO SOUP

Steps:

• Purée mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
• Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.

MANJULA GOKAL'S GUJARATI MANGO SOUP

Steps:

• Put the chickpea flour, turmeric, cumin and coriander in a bowl. Very slowly stir in 1/2 cup water until no lumps are left. Whisk in the yogurt, mango and 2 cups water. Add the salt, sugar and bird's-eye chilies. Mix well.
• Pour the oil into a heavy, medium pan and set over medium-high heat. When the oil is very hot, add the asafetida and then, in quick succession, the mustard seeds, cumin seeds, dried chilies, fenugreek seeds and curry leaves. Remove from heat and stir in the mango mixture. Place over medium heat and simmer for 5 minutes, stirring. Remove from heat, cover and let sit for at least 30 minutes.
• Stir the soup and reheat it gently. Strain through a coarse strainer. Spoon out some of the smaller seeds from the strainer and stir them back into the soup.

CREAM OF MANGO SOUP

Steps:

• Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.