PACK-AND-POUR MANGO SOUP
Provided by Food Network
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 4
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.
COLD MANGO AND RUM SOUP
Passion fruit, papaya and other tropical fruits -- depending on what's in stock and ripe at your market -- can stand in for the mango in this sopa fria de mango y ron, says chef Frank Morales III.
Provided by Adapted from Frank Morales III, executive chef at Zola restaurant
Yield 6
Number Of Ingredients 9
Steps:
- 1 In a blender or food processor, combine the mango and process until pureed (you may have to do this in batches
- 2 If you have difficulty starting, add a couple of tablespoons of the coconut milk)
- 3 Strain through a fine-mesh strainer into a large bowl
- 4 Whisk in the coconut milk, evaporated milk, honey, cinnamon and rum
- 5 Add salt and white pepper to taste
- 6 Cover and refrigerate for 2 hours, until well chilled
- 7 To serve, adjust seasonings to taste and pour the soup into chilled bowls
- 8 Sprinkle with nutmeg
Nutrition Facts : Calories 308 calories, Fat 13 g, Carbohydrate 44 g, Cholesterol 12 mg, Fiber 4 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 101 mg, Sugar g
CREAM OF MANGO SOUP
A refreshing cool and creamy soup made with mango. You may add blueberries or sliced strawberries as a garnish when in season. Fat free sour cream may be substituted for the half-and-half cream.
Provided by SUZISULZER
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 10m
Yield 3
Number Of Ingredients 4
Steps:
- Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 49.2 g, Cholesterol 44.8 mg, Fat 14.4 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 8.8 g, Sodium 53.5 mg, Sugar 37.3 g
COLD MANGO AND RUM SOUP (SOPA FRIA DE MANGO Y RON)
Make and share this Cold Mango and Rum Soup (Sopa Fria De Mango Y Ron) recipe from Food.com.
Provided by Miss Annie
Categories Fruit
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Puree the mango in a blender or food processor, then pass through a sieve.
- Combine the mango puree with the remaining ingredients, except the nutmeg.
- Garnish with the nutmeg.
SAVORY COLD MANGO SOUP
Provided by Mark Bittman
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Purée mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
- Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 3 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 14 grams, Sodium 123 milligrams, Sugar 63 grams
PUMPKIN, COCONUT AND RUM SOUP
Adapted from Axel Wichterich at the Marblue Domicil in Treasure Beach, Jamaica. Notes: A secret 'trick' with this soup is to let it age for several hours (or even overnight) before serving it. If you don't have time for this, rest assured that it will still taste great (just try to save some leftovers so you can see what I mean).
Provided by Karen in MA
Categories Low Protein
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed soup pot, heat the oil over medium heat. Add the onions and cook, stirring frequently, until just beginning to caramelize, about 20 minutes.
- Stir in the garlic and scallions and cook for another minute or two until softened.
- Add the cubed pumpkin, the carrots, scotch bonnet pepper, stock and coconut milk. Bring to a boil and turn down the heat to medium-low. Simmer, uncovered, for about 35-40 minutes, or until the vegetables are completely soft and the liquid has reduced slightly.
- Remove from the heat and puree, either in a blender (in batches, and with the lid clamped down tight), or with an immersion (stick) blender. Return to the pot, stir in the sugar, salt and pepper to taste, and the rum. Cover and set aside for several hours or overnight (in which case, refrigerate).
- Just before serving, reheat the soup to boiling and let boil vigorously for 2-3 minutes.
- Serve hot with a garnish of thinly-sliced scallions or chives.
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