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
Ingredients
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2 tablespoons
olive oil
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2
large shallots, sliced
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1/2 teaspoon
salt
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1/4 teaspoon
red chili flake
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1/4 teaspoon
fresh ground black pepper
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1 teaspoon
ground oregano
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1 teaspoon
garlic powder
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1/2 teaspoon
ground cumin
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1
ripe mango, diced
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1 tablespoon
tomato paste
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3 tablespoons
guava paste, diced into 1/4 inch or so cubes
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2 teaspoons
dark brown sugar
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1
14 oz can diced tomatoes
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2 cups
vegetable or chicken stock
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cilantro, for garnish (optional)
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Sour cream for dolloping (optional but highly recommended!)
Directions
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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.
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Add the diced mango and cook until beginning to break apart (this will take less time the with riper mangoes), about 3 minutes.
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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
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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.
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