Creamofmangosoup Recipes

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CREAM OF MANGO SOUP



Cream of Mango Soup image

MMM..mangoes! I love mangoes. This sweet soup was different the first time I had it. I was raised soup was hot. I'd never had cold soup till I got to college. But I love it now, usually sipping it from a mug from the freezer on a hot summer day. This one is deelish, especially with the berries on top. Cooking time is chill time.

Provided by Redneck Epicurean

Categories     Mango

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 eggs, well beaten
1/4 cup granulated sugar
1 tablespoon vanilla
1 lemon, juice and zest of
1 ripe mango, peeled, pitted, coarsely chopped
2 cups heavy cream
3 cups milk
blueberries (garnish)
coarsely chopped strawberry (garnish)

Steps:

  • Combine eggs, sugar, vanilla, lemon juice and rind, and coarsely chopped mango in a food processor fitted with a steel blade, and process until smooth.
  • Whisk cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly.
  • Cover and chill for at least 1 hour.
  • To serve, stir, ladle into chilled bowls and garnish each serving with fresh blueberries and coarsely chopped strawberries.

Nutrition Facts : Calories 439.1, Fat 35.6, SaturatedFat 21.6, Cholesterol 196.3, Sodium 114.2, Carbohydrate 23.2, Fiber 0.7, Sugar 14.1, Protein 7.9

PACK-AND-POUR MANGO SOUP



Pack-and-Pour Mango Soup image

Provided by Food Network

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 4

2 mangoes, peeled and pitted
2 cups orange juice
12 ounces low or non-fat plain yogurt
2 limes, juiced, plus more as needed

Steps:

  • Cut the mango into a large dice.
  • Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.

CREAM OF COCONUT AND MANGO SOUP



Cream of Coconut and Mango Soup image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons small pearl tapioca
2/3 cup water
4 cups fresh coconut milk, or combination regular and coconut milk
1/4 cup sugar
2 cardomon pods
1 stalk lemon grass, bruised
3 quarter-size pieces gingeroot, bruised
1 vanilla bean, split
1/2 cup cream of coconut
3 cups mango (3 mangos), 1/2-inch dice
2 tablespoons fresh-squeezed orange juice
2 tablespoons fresh-squeezed lime juice
2 tablespoons sugar
Garnish: fresh mint sprigs

Steps:

  • In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
  • In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.

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