Mango Soups

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MANGOES RECIPES SOUPS

Ingredients
Recipe-I	ORANGE MANGO SOUP
Servings	4
	mint leaves
	lemon juice to taste
	2 tsp. honey
	1 1/2 cups orange juice
	3 large, very ripe mangos
	1 large navel orange
	1 1/2 cups buttermilk
Directions	Remove rind from the orange and set it aside. Peel and remove all the pith from the orange, then cut the orange into 1/4 inch slices and refrigerate. In a food processor, puree the mango flesh and the orange rind until smooth. Strain through a fine sieve into a 1 1/2 quart container. Add the buttermilk, orange juice and honey to taste. The soup should be the consistency of whipping cream If it is too thick, add more buttermilk. Chill thoroughly up to 2 days before serving. Just before serving, add lemon juice and more honey, if necessary. Pour into chilled dishes and float an orange slice and mint leaves on top.

Ingredients
Recipe-II	SPICY TROPICAL GAZPACHO
Servings	4
	1 cup tomato juice
	1 cup pineapple juice
	1/2 cup chopped peeled mango
	1/2 cup chopped peeled papaya
	1/2 cup chopped fresh pineapple
	1/2 cup chopped seeded peeled cucumber
	1/4 cup chopped green bell pepper
	1/4 cup chopped red bell pepper
	2 tbsp. minced fresh cilantro
	1/4 tsp. salt
	1/2 to 1 tsp. hot sauce
Directions	Combine all the ingredients in a food processor or blender, and pulse 4 times or until combined. Cover and chill. ~Vegetarian Cuisine, miningco.com

Ingredients
Recipe-III	MANGO BLACK BEAN SOUP
Servings	8 cups
	1 16 oz. pkg. black beans
	2 tbsp. olive oil
	1 tsp. balsamic vinegar
	1 cup red bell pepper, diced
	1 cup yellow bell pepper, diced
	1 cup green bell pepper, diced
	1 cup onion, diced
	1 cup carrot, diced
	3 cloves garlic, sliced
	3 1/2 cups chicken broth
	1 large mango, diced
	1 cup tomato, diced
	1 cup niblet corn
	1 large portabello mushroom, thinly sliced
	3 jalapeno chiles, seeded and minced
	3 tbsp. fresh cilantro
	salt and pepper to taste
	shredded cheddar cheese
Directions	Cook black beans according to package directions. In a large saucepan heat oil and balsamic vinegar. Saute bell peppers, onion, carrot, and garlic for 3 minutes, stirring frequently. Stir in broth, mango, tomato, corn, mushroom, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes. Drain liquid from beans; puree half the cooked beans in a blender until smooth. Stir whole and pureed beans into soup; heat 2 minutes more. Serve topped with shredded cheese.~las

Ingredients
Recipe-IV	CREAM OF MANGO SOUP
Servings	6
	2 eggs, well beaten
	1/4 cup sugar
	1 tbsp. vanilla
	juice & grated rind of 1 lemon
	1 mango, coarsely chopped
	2 cups heavy cream
	3 cups milk
	blueberries & coarsely chopped strawberries for garnish
Directions	Combine eggs, sugar, vanilla, lemon juice and rind and mango in a food processor and process until smooth. Whisk cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly. Cover and chill. To serve, ladle into chilled bowls and garnish with blueberries and chopped strawberries.

Ingredients
Recipe-V	TOFU TOMATO MANGO SOUP
Servings	4
	1 tbsp. olive oil
	1 medium onion, diced
	2 cloves garlic, crushed
	1 tbsp. lime juice
	1 cup mango, diced
	1 large ripe tomato, diced
	1 cup milk
	1 tsp. salt
	1/2 tsp. pepper
	dash of hot sauce
	12 oz. soft tofu
	fresh parsley sprigs
Directions	Saute onion and garlic in olive oil over medium heat for about 3 minutes or until transparent. Add tomato and mango, drizzle with lime juice and saute for 2 to 3 more minutes. Add milk, salt, pepper and hot sauce, stir over heat for another minute. Allow to cool briefly, then add tofu and blend in blender until smooth. Chill and serve with parsley garnish.~las

Ingredients
Recipe-VI	PASILLA MANGO TORTILLA SOUP
Servings	6
	6 dried pasilla chiles
	1 qt. chicken broth
	12 corn tortillas, in strips
	1/2 cup corn oil
	1/2 cup cilantro, chopped
	1 small onion, chopped
	1 tsp. sea salt
	1 tsp. fresh ground pepper
	3 garlic cloves, chopped
	1 large avocado, peeled and sliced
	2 tbsp. fresh lime juice
	1 1/2 cups ripe mango, peeled, diced
	1 1/2 cups fresh tomatoes, diced
	1 cup crumbled panela or feta cheese
	cilantro sprigs for garnish
Directions	In small dry skillet, toast pasillas over medium-high heat, turning frequently, for 3 minutes. When cool enough to handle, remove stems, break open, remove seeds, and crumble pasillas. Place about a third of pasillas in small bowl and set aside. Reserve remaining pasillas. In same skillet, heat about 3 /4 inch oil. Add tortilla strips in several batches and fry until crisp and golden. Drain on paper towels. Pour off all but about 2 tablespoons oil. In food processor, combine reserved pasillas, onion, garlic, mango and tomatoes. Add blended mixture to reserved oil in skillet and cook over medium high heat 3 to 4 minutes. Transfer mixture to large saucepan. Add broth and bring to boil. Simmer 20 minutes. Stir in cilantro. Season to taste with salt and pepper. To serve, place a handful of tortilla strips in each soup bowl. Pour hot soup over tortillas, top with cheese and avocado. Or place remaining pasillas, avocado and cheese out separately to be added as desired. ~las