Mango Fruit Soup

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Mango Fruit Soup
We had almost two helpings each as it was irresistible. I said to myself, “A dessert soup“. What do you say?
Mango Fruit Soup
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Votes: 0
Rating: 0
Rate this recipe!
We had almost two helpings each as it was irresistible. I said to myself, “A dessert soup“. What do you say?
Servings
4bowls
Servings
4bowls
Ingredients
  • 3 level cups Mangoes ripe, juicy, preferably without fiber (I used Kesar - a very sweet and deeply yellow variety) – Scooped to measure 3 level cups.
  • 1 cup Coconut Milk Thick, the first extract if squeezing it yourself
  • 2 tbsp Sugar preferably Caster Sugar
  • Mint dry leaves to garnish
  • 1 tsp Coconut Cream per serving, to garnish
  • Salt Optional, to taste (preferably kala namak/black salt or pink salt
Servings: bowls Units:
Ingredients
  • 3 level cups Mangoes ripe, juicy, preferably without fiber (I used Kesar - a very sweet and deeply yellow variety) – Scooped to measure 3 level cups.
  • 1 cup Coconut Milk Thick, the first extract if squeezing it yourself
  • 2 tbsp Sugar preferably Caster Sugar
  • Mint dry leaves to garnish
  • 1 tsp Coconut Cream per serving, to garnish
  • Salt Optional, to taste (preferably kala namak/black salt or pink salt
Servings: bowls Units:
Instructions
  1. Mash the mangoes with a ‘pav-bhaji’ masher for a rough texture till coarsely juiced like I did or juice in a blender for a smoother consistency (optional – Retain a few rough chunks of mangoes to add to the finished soup).
  2. Add the coconut milk and fold into the ‘soup’.
  3. Optional, Add a pinch of kala namak/black salt or pink salt as per taste.
  4. Garnish with coconut cream and serve cold.
Recipe Notes

The soup could have been very well a shake too, if you perceived it so. The sharp sweetness of mangoes are smoothed by the kiss of coconut milk and topped with sweet coconut cream. A happy, peaceful union – this one!

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