oftt

Smooth & Savory Mango Soup

Print Email

mango_soup_012.jpgSmooth & Savory Mango Soup

5 medium-sized white onions, chopped
1/2 cup (1 stick) butter
6 very ripe Adolfo (Ataulfo) mangoes, peeled, seed removed, chopped
1 serrano pepper, seeded, minced
4 cups chicken broth
1 teaspoon tamarind paste
1 teaspoon coarse salt
1/2 teaspoon ground white pepper
Lime zest for garnish, if desired 

In a soup pot, melt butter. Saute chopped onions in butter until tender but not brown. Add chopped mangoes and minced serrano. Stir and cook for a couple of minutes. Add chicken broth. Bring soup to a simmer. Cover pot and simmer for about 30 minutes. Remove from heat. Stir in tamarind paste, salt and pepper.

Puree soup in blender in several small batches. I always cover the lid of the blender with my kitchen towel before I turn it on, just in case that hot soup spurts out of the top.

To serve, ladle hot soup into serving bowls. Place a small scoop of Coconut Cream Custard on each serving. Garnish with a curl of lime zest, if desired.

 

Coconut Cream Custard

1 1/2 cups water, divided
8 ounces cornstarch
1 (14-ounce) can coconut milk (not the Lite style)
1/2 cup sugar
1/2 of a 16-ounce can of Coco Casa Coconut Cream
1 teaspoon curry paste

Using a fork, mix cornstarch with 1 cup of water, stirring to dissolve cornstarch. Set aside.

In a medium saucepot, mix coconut milk, sugar and remining 1/2 cup of water. Bring to a boil over medium heat. Remove from heat. Pour cornstarch mixture into the hot liquid, stirring constantly with a fork or wire whisk. When mixture is quite smooth, return to heat and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream of coconut and curry paste. Set aside while preparing cooling dish.

Line a 9-inch square baking dish with parchment paper or waxed paper. Pour coconut custard into lined dish. Press a piece of waxed paper over the top of the custard so it is completely sealed. Chill in refrigerator until firm.

Custard can be made the day before and kept in the refrigerator until time to serve the soup.

 

 

Sue Doeden

 

restaurant news

Old School London Eats
London - British Isles
by Carolan Nathan

rulesdining.jpgRules is the oldest restaurant in London. Situated in Maiden Lane, Covent Garden, this eaterie is simply splendid not only for the food but also its history and the pictorial passing of time...

Read more...
Steel & Rye
Boston
by Kitty Kaufman

SteelRyeInteriorIt's Thursday, it's late and we parked blocks away because the lot is full at Steel & Rye. We're good though; one of us thought to make a reservation so we're seated right away. The room, formerly...

Read more...
Duck Fat
Maine
by Anna Harari

duckfat.jpgIf one day, someone asks me what the best French fries I have ever eaten were, I would probably be inclined to remember Benita's Frites, this railroad-sized French fry shop on the Santa Monica...

Read more...
Umami Burger
Los Angeles
by Maia Harari

umami-burger-logo.jpgMy mom makes the greatest hamburger in the world. I don’t know how she does it — it’s not the cut of the meat or the way she marinades it (she doesn’t) or the fact that it’s organic (which it is)...

Read more...