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Cold Curried Mango Soup
A ripe mango should give slightly to the touch and have a splendid, full aroma. In general, mangoes are most affordable, available, and at their peak of flavor during the late summer months--the very best time of all to make this exotic, cooling first-course soup.
  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 2 teaspoons curry powder
  • 3 large mangoes, peeled
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • 1-1/4 cups plain nonfat yogurt
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced fresh basil

1. In a small nonstick skillet, heat oil over medium heat. Add onion and curry powder, and cook one minute. Add 1/4 cup water and simmer gently until onion has softened, about four minutes.

2. Remove flesh from two of the mangoes and transfer to food processor or blender along with onion mixture, brown sugar, ginger, allspice, and salt. Process to a smooth puree. Add 1 cup of yogurt, lime juice, and 1 1/4 cups water and process to combine. Chill until serving time.

3. Before serving, cut remaining mango into 1/2-inch cubes. Spoon soup into four soup bowls, dollop with remaining 1/4 cup yogurt, spoon diced mango on top, and sprinkle basil over soup.


Nutritional Information
Per serving: 180 calories, 2.9g total fat, 0.4g saturated fat, 1.9g monounsaturated fat, 0.3g polyunsaturated fat, 3.7g dietary fiber, 4g protein, 39g carbohydrate, 2mg cholesterol, 339mg sodium.
Good source of: beta-carotene, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
15