Tropical Spiced Mango Yogurt Soup

Ok… I must admit!  I am not a big fan of spicy food but this recipe just sounded too delicious not to be tried.

This is Indian inspired light soup which is a big success in several restaurants here in London. As the title says, it’s made out of ripe mangoes and has the creamiest texture due to the yogurt poured in the soup. It is very easy and simple to make and it is best served when it is lightly chilled. 

Just one word of (friendly) advise: be careful with the chillies if you don’t want your mouth on fire (just like I had mine yesterday when I decided to make this soup for dinner).

Adjust the chillies and lemon juice to your taste and enjoy this velvety and flavourful soup with some naan bread and…

“Spice up your life
 Every boy and every girl
 Spice up your life
 People of the world
 Spice up your life
 Aah…”

Tropical Spiced Mango Yogurt Soup

2016-09-21 06:12:32

Serves 6

Delicious Indian-style tropical mango soup. Perfect as a fresh Summer light dinner or as a starter. Super easy to make and full of exotic flavours and spices.

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. 2 ripe mangoes
2. 1 tbsp. garbanzo bean flour
3. 1/2 cup / 120ml plain soy yogurt
4. 3 3/4 cups / 900ml cold water
5. 1/2 tsp. grated fresh ginger root
6. 1 small red chilli, seeded and finely chopped
7. 2 tbsp. coconut oil
8. 1/2 tsp. mustard seeds
9. 1/2 tsp. cumin seeds
10. 4 curry leaves
11. Salt and ground black pepper

Garnish

1. Fresh mint leaves, shredded
2. More soy yogurt
3. 1 tbsp lemon (or lime) juice

Instructions

1. Peel the mangoes, remove the stones, and cut the flesh into chunks. Puree in a food processor or blender until a velvety texture is achieved
2. Pour the pureed mangoes into a saucepan and stir in the flour, yogurt, water, ginger, and chili. - Bring slowly to a boil, stirring occasionally. Simmer for 4 to 5 minutes, until thickened slightly, then set aside off the heat.
3. Heat the oil in a frying pan. Add the mustard seeds and cook for a few seconds, until they begin to pop. Add the cumin seeds and curry leaves, and then cook for 5 minutes. Stir the spice mixture into the soup; return it to heat and cook for an additional 10 minutes.
4. Press through a strainer and season with salt and pepper to taste.
5. Leave the soup to cool completely and served when chilled.
6. Ladle the soup into bowls, and top with yogurt and shredded mint leaves, some drops of lemon/lime juice and serve with some bread.

By Flor

Adapted from Anne Sheasby

Adapted from Anne Sheasby

Comidamor https://www.comidamor.co.uk/