This sweet-savory twist on a classic comfort food is inspired by a trip to Puerto Rico two winters ago. My husband and I ate Mofongo, a starchy yucca and potato (and likely chicharron) concoction almost every day, each iteration topped with different stewed meats. My favorite was a churrasco steak in a "criollo sauce," which was like a tropical barbecue or steak sauce, and my best guess is it was sweetened with guava. We haven't been able to physically escape the cold this year, so I thought we could cozy up and tuck into this island-inspired soup. Enjoy! —Emily | Cinnamon&Citrus
2 bowls or 4 cups
large shallots, sliced
red chili flake
fresh ground black pepper
ripe mango, diced
guava paste, diced into 1/4 inch or so cubes
dark brown sugar
14 oz can diced tomatoes
vegetable or chicken stock
cilantro, for garnish (optional)
Sour cream for dolloping (optional but highly recommended!)
Heat the oil in a large saucepan over medium high heat and sautee the shallot and salt until translucent, about 5-7 minutes. Add the oregano, chili flake, pepper, garlic, and cumin and cook another 2 minutes until fragrant.
Add the diced mango and cook until beginning to break apart (this will take less time the with riper mangoes), about 3 minutes.
Stir in the tomato paste, guava paste, and brown sugar, vigorously stirring to break up and melt the guava into your mixture. Cook together for about 3 minutes before adding in the canned tomatoes and stock, then bring to a boil and reduce to a simmer
Simmer for 10 minutes to let the flavors blend together. Using an immersion blender (or transfer the mixture to a standard blender), blend the soup until smooth. Taste for salt and pepper and serve garnished with cilantro leaves.