Mango Mint Soup Recipes

CREAM OF COCONUT AND MANGO SOUP

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.

MINT MANGO SAUCE

Steps:

• Place all of the ingredients in a blender or food processor and blend until smooth.

CREAM OF MANGO SOUP

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.

SAVORY COLD MANGO SOUP

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.

MANGO AGUA FRESCA WITH MINT

Steps:

• Combine sugar and 1/4 cup water in a small saucepan and cook over low heat until the sugar melts, 3 to 4 minutes. Remove from the heat and set aside to cool, about 15 minutes.
• Combine mangoes, the simple syrup (water and sugar mixture), lime juice, and 1 cup of water in the bowl of an electric blender; blend until smooth, then strain through a fine sieve into a pitcher. Add remaining water and fresh mint, stir, and chill for at least 2 hours before serving.

MANGO-MINT MARGARITAS

Steps:

• Working in batches, puree chopped mangoes, tequila, lime juice, and sugar in a blender until smooth.
• Just before serving, pulse in mint just until finely chopped. Stir in club soda. Serve over ice, garnished with mango slices.

TOMATO AND MINT SOUP

Steps:

• Heat the oil and saute the onion and garlic until softened, about 20 minutes. Add tomatoes and bay leaves, reduce the heat to a gentle simmer and cook uncovered for 10 - 15 minutes.
• Meanwhile, melt the butter in a pan, add the flour and stir for 1 minute, over medium heat. Slowly pour in the milk and stock, stirring continuously until smooth. Cook until slightly thickened, about 5 minutes.
• Add the sauce to the tomato mixture and discard the lime/bay leaves. Mix in the chopped mint, sugar and cream (if using). Gently simmer for another 5 minutes.
• Garnish with mint leaves and serve with crusty bread.

COLD LYCHEE, MANGO SOUP GARNISHED WITH MINT

Steps:

• Put all ingredients into blender and blend till smooth.
• Garnish with mint.

MANGO & MINT SOUP

Steps:

• Puree all ingredients well.
• Served very chilled with toasted coconut to garnish.
• Can be made early in the day and refrigerated.