Author Notes
To me the fusion of mango and coconut milk resurrect happy memories. Of summer time with extended family. Of the heat of Bombay assuaged by a bowl of cold soup. It is a quintessential soup of summer. —nykavi
Ingredients
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2
ripe Mangoes or
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2 cups
frozen Mango slices
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1 1/2 cups
Coconut Milk
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1
Green Chile
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1/2 teaspoon
Mustard seeds
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1/4 teaspoon
Kosher Salt
Directions
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Place mangoes in a deep pan and cover with water. Put pan over medium high heat and bring to a boil. Lower flame and cook mangoes for 20 minutes. Pour out the hot water and replace with cold water. Do this a couple of times till mangoes come to room temperature. Take mangoes out of cold water and dry them.
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Gently massage cooked mango tto loosen pulp. Make a small tear at the stem end of mango . Hold the mango over a wide bowl stem end facing down , and squeeze all the juice into the bowl. The tear will widen and eventually let the mango seed slide into the bowl.
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Tear open the skins and scrape the pulp off with a knife.
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Scrape excess pulp off the seeds before you throw them away.
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Pour the pulp into a blender or food processor. If you use frozen mango, defrost and start recipe at this point.
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Chop green chile into small pieces and add to pulp.
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Grind mustard seeds to a fine powder and add to mango pulp.
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Blend till mango is smooth and you see flecks of green chile
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Put puréed mango into a bowl and stir in coconut milk and salt. Stir so mango and coconut milk are well combined.
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Chill soup for a few hours before you serve.
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