Slightly sweet, slightly sour, and absolutely satisfying, this dish pairs wonderfully with a cumin-heavy green lentil dish and warmed garlic naan.
Serves 4
Ingredients
• 2 cups mango cubes, preferably fresh
• 11⁄2 cups mango nectar
• 1 cup coconut milk
• 1⁄2 cup sour cream
• 3 tablespoons fresh lime juice
• 1 teaspoon curry powder
• Sugar to taste
• 2 jalapeños, thinly sliced, for garnish (optional)
• Julienned mint leaves for garnish
1. Combine the mango and mango nectar in a food processor or blender and purée for 30 seconds. Add the coconut milk, sour cream, lime juice, curry powder, and sugar. Process until smooth. Chill.
2. To serve, spoon the soup into individual bowls and arrange a circle of jalapeño slices in the middle of the bowl if using. Garnish the soup with julienned mint leaves.
