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
Continue After Advertisement
Ingredients
-
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!)
Directions
-
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.
See what other Food52ers are saying.