Easy way to Cook Mango Soup Appetizing

Mango Soup. A refreshing cool and creamy soup made with mango. You may add blueberries or sliced strawberries as a garnish when in season. Fat free sour cream may be substituted for the half-and-half cream.

Mango Soup Mango Soup is a delightful chilled soup recipe which is prepared with mangoes, cucumber, coconut, buttermilk and a melange of spices. This is an easy-to-make Continental recipe that you can prepare in summer, as mangoes are in abundance in the season. All of the ingredients in this recipe for spicy mango soup are fresh and healthy. Food preparation Mango Soup is an enjoyable point, in addition it ends up being a lot more special value if you prepare it on your own. By utilizing the complying with 15 ingredients, you can start cooking 5 actions. observe the adhering to section for you to begin cooking instantly.

Ingredients Mango Soup

  1. It’s 1 of Ripe Mango.
  2. You need 1/2 cup – mango scoop.
  3. Need 1 tsp – desi ghee.
  4. Require 1 tsp of or to taste salt.
  5. Require 1/2 tsp – or to taste rock salt.
  6. You need 1 tsp black pepper powder.
  7. Need 1/2 tsp for cardamom powder.
  8. Provide 2 tsp for or to taste sugar.
  9. You need 1 tsp mint powder.
  10. Need 2 cloves.
  11. It’s 1 inch – cinnamon.
  12. Prepare 1 of black cardamom.
  13. Prepare 6 whole black peppers.
  14. It’s 2 of small bay leaves.
  15. It’s 2 glasses – water.

This cold soup recipe is suitable for those on a gluten-free diet or a raw food diet, as it is vegetarian, vegan and uses all fresh, raw food ingredients. And it's fat-free and gluten-free too! Stir the yogurt-chickpea flour mixture and pour it in. Hit CANCEL and then select the SAUTÉ setting and set to More.

Mango Soup instructions

  1. Remove skin of the mango and prepare mango pulp. Keep aside..
  2. Take a mixer jar add mango pulp and 2 tbsp of water. Make puree. Transfer to the bowl. Keep aside..
  3. On medium flame heat desi ghee in a wok. Add cloves, cinnamon, bay leaf, whole black pepper, black cardamom, saute for few seconds..
  4. Now add mango puree and 2 glass of water. Stir continuously. After boiling, mix cardamom powder, black pepper powder, sugar, both of salt and mint powder. Mix well and cook for 3-4 minutes on low flame. Switch off the flame. Mango Soup is ready to serve. Now transfer to the bowl..
  5. Pour the hot- hot Mango Soup in serving glass or bowl and garnish with mango scoop. Enjoy!!.

We loved this soup with regular store-bought curry powder, but if you happen to have Jamaican-style curry powder, which has a hint of allspice, this is a great place to use it. Serve with brown basmati or jasmine rice with sliced pineapple for dessert. Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Once the carrots are nice and soft, remove from heat, add the remaining mango cubes (safe some for decoration) and the coconut milk and blend the soup in a blender until evenly smooth. Pour the soup back into the saucepan and the spices.

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