Mango Soup Recipe – Caribbean Style
November 23, 2008
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 Scoth Bonnet pepper, a Habanero pepper can substitute
1/3 Cup coconut cream
In a medium size saucepan, 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.
Serves 4 to 6 people as an appetizer