Pack And Pour Mango Soup Recipes

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MANGO TEACAKES



Mango Teacakes image

Provided by Food Network

Categories     dessert

Time 35m

Yield 2 dozen

Number Of Ingredients 12

1 stick unsalted butter, room temperature
1 cup sugar
1/2 cup mango puree
1 1/2 teaspoons lemon zest
1 teaspoon raspberry extract
1 teaspoon vanilla extract
1 egg
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup buttermilk
Powdered sugar, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • In a large mixing bowl, cream butter and sugar together with an electric mixer. Add the mango puree, lemon zest, extracts and egg and mix well. In a medium mixing bowl, sift the flour, baking soda, and baking powder. Carefully fold in the dry ingredients and buttermilk into the wet mixture with a rubber spatula. Drop spoonfuls of the dough onto parchment-lined cookie sheet. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Sprinkle with powdered sugar.

MANGO BUTTERMILK SOUP



Mango Buttermilk Soup image

Provided by Food Network

Categories     dessert

Time 12h

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds or 2 large ripe mangoes, peeled and pitted
2 cups chilled buttermilk
1/2 teaspoon grated orange rind
Salt and freshly ground black pepper
1 cup orange juice
2 tablespoons sliced scallion for garnish
1/2 cup sour cream

Steps:

  • Set aside some of the mango so you have about 1/2 cup diced and reserved for garnish.
  • Roughly chop the remaining mango and puree it in a food processor with the buttermilk, orange rind, and juice. Season to taste with salt and pepper.
  • Cover and chill overnight. Adjust the seasoning before serving. Garnish with reserved diced mango, scallion and a dollop of sour cream centered in the middle.

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.

CREAM OF MANGO SOUP



Cream of Mango Soup image

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

2 mango - peeled, seeded, and cubed
¼ cup white sugar
1 lemon, zested and juiced
1 ½ cups half-and-half

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

CURRIED YAM AND MANGO SOUP



Curried Yam and Mango Soup image

From my dependable 1,000 Vegetarian Recipes' cookbook. I also posted an alternate form of this recipe only that it is a casserole not a soup. Original recipe called for sweet potatoes but I prefer yams. Can be prepared in the crock pot, too. Try making your own curry powder for this soup!

Provided by COOKGIRl

Categories     Yam/Sweet Potato

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
1 tablespoon butter or 1 tablespoon ghee
1/2 cup sliced yellow onion
1 teaspoon curry powder, to taste
1/2 tablespoon freshly grated ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper (depends on how hot you want the soup) or 1 small jalapeno, finely minced (depends on how hot you want the soup)
3 cups stock
1 1/2 cups yams, peeled and cut into 1/2-inch cubes
1 cup diced mangoes or 1 cup diced papaya
salt
chopped cilantro leaf (to garnish)

Steps:

  • In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened.
  • Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed.
  • Add the stock, bring to a boil. Next add the yams and mango, reduce the heat and simmer covered for about 30 minutes or until yams are fork tender. Add the salt and taste to adjust seasoning if necessary.
  • With immersion blender puree half or all of the soup to desired consistency. (You could also transfer the soup and puree the soup in batches using a blender.).
  • Garnish with chopped cilantro leaves.

Nutrition Facts : Calories 206.2, Fat 8.8, SaturatedFat 3.3, Cholesterol 10.2, Sodium 35.4, Carbohydrate 32.1, Fiber 4.5, Sugar 9.7, Protein 1.8

AROMATIC TOMATO AND MANGO SOUP



Aromatic Tomato and Mango Soup image

Let your tastebuds whizz you across the oceans and soak you in fragrant and zesty flavours of Asia with this soup.

Provided by ZiZa

Time 1h5m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat oil in a pan. Add fenugreek seeds and let it temper on medium heat for 30 secs. Add crushed garlic, onion and salt, stir often until slightly brown/caramalised (add a little water if you feel it is sticking to the pan). Add turmeric and chilli powder and stir for 1 minute on lowish heat. Add all the various tomato combinations, stir and leave to soften on medium-low heat for 20 mins.
  • Add mango slices, stir into the tomato broth and then leave it for 10 mins to soften. Add water and let it boil for 15 mins.
  • Garnish with fresh coriander.

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