Mango Soup Recipe – Caribbean Style
2 Medium size white onions, peeled and chopped
4 Tablespoons butter
1 Tablespoons extra virgin olive oil
2 Ripe mangoes, peeled and chopped
3 Cups low sodium chicken broth
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1 Teaspoon tamarind paste
1 Finely minced Scotch Bonnet pepper, a Habanero pepper can substitute
1/3 Cup coconut cream
1 Tablespoon finely chopped mint
Mango Soup Cooking Method:
In a medium size saucepan, (#ad) saute the onions in the butter and oil until translucent (but not brown). Add the chopped mangoes and cook for a few minutes, stirring every so often Add the chicken stock, salt, pepper, and chili paste. Stir and simmer, covered, for 15 minutes. Remove from heat and let cool.
Pour the mixture into a food processor (a blender will work also) and puree until smooth. Return the mixture to the saucepan and stir in the creamed coconut. Stir in the mint just before serving. This soup is also good served chilled.
Serves 4 to 6 people as a starter
List of mango cultivars
The following is a list of some prominent mango cultivars. Worldwide, hundreds of mango cultivars are known, with over 1000 varieties in India.
Most commercial cultivars belong to Mangifera indica, while a few commercial varieties grown in Southeast Asia belong to other Mangifera species. Southeast Asia, Australia, the United States and some African countries cultivate locally selected varieties, while most other countries grow cultivars developed in Florida.