Recipe

Mango Soup Recipe

	Scearley / All my dishes 2 years, 7 months ago A fantastic soup for a fantastically romantic picnic. Prep:30m Cook:90m Servings:2	Scearley
	exotic mango soup lemongrass mango tropical fruit

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Ingredients

Peel of 1/2 orange

Peel of 1/2 lemon

Peel of 1/2 lime

1/2 vanilla bean

1/2 c fresh ornge juice

1/4 c sugar

2 pieces star anise

2 slices fresh ginger

1 stalk lemongrass, crushed

4 kaffir lime leaves

6 coriander seeds

8 mint leaves (+ garnish)

2 c water

1 ripe mango, peeled and chopped

1/2 mango, diced very fine (almost minced)

1/4 c lime juice

Pinch salt

1/2 c mixed tropical fruits, diced very fine. (e.g. pineapple, litchi, kiwi, papaya, passionfruit)

Directions

Make sure all white pith is removed from the citrus peels.

Split the vanilla bean.

Add peels, vanilla, orange juice, sugar, star anise, ginger, lemon grass, lime leaves, coriander, and mint in a saucepan with 2 c water and cook on low until the soup is just below a simmer and the sugar is completely dissolved.

Remove from heat and let steep for 1 hour.

Cool, strain, and chill the soup base.

Put the chopped mango in a food processor with lime juice and salt.

Puree, strain, and chill the mango.

Slowly add the soup base to the mango and mix. Continue to add the soup base until it reaches the desired mix of tart and sweet.

Combine remaining diced mango and fruits in the center of a bowl, creating a heaping mound.

Pour soup around the fruit. Garnish with mint.

Serve bowl with two spoons and two straws.

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