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Author Notes: 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
Serves 2 bowls or 4 cups
- 2 tablespoons olive oil
- 2 large shallots, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon red chili flake
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon ground oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 ripe mango, diced
- 1 tablespoon tomato paste
- 3 tablespoons guava paste, diced into 1/4 inch or so cubes
- 2 teaspoons dark brown sugar
- 1 14 oz can diced tomatoes
- 2 cups 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.