Cold soup with mango pulp, alphonso and chili
Summer is a must-have for your plate with delicious, refreshing cold soups, so this time, treat yourself to our incredibly exotic version of this summer classic. The combination of delightfully sweet mango and spicy chili is a must-try!
Number of servings
4
Sharpness level
MILD
Preparation time
30 min.
Difficulty level
EASY
INGREDIENTS
- 450 gr Alphonso mango pulp
- 250 gr light coconut milk 11%
- 200 ml vegetable broth
- 2 tablespoons pickled pink ginger chopped
- 1 teaspoon Nanami chili paste
- 4 tablespoons olive oil
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
- Juice of 1 lime
- Salt, sugar and pepper to taste
To serve:
2 tablespoons of pumpkin seeds, parsley
A METHOD OF PREPARING
- Pour the mango pulp and coconut milk into a large bowl. While stirring, slowly pour in the broth in a thin stream.
- Add ginger, chili paste, mint and lime juice, then use a blender to blend everything, adding olive oil.
- Season to taste with salt, pepper, and coriander. Refrigerate.
- Serve the cold soup straight from the fridge, sprinkled with roasted nuts or pumpkin seeds and mint.
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