Tropical Spiced Mango Yogurt Soup
- 2 ripe mangoes
- 1 tbsp. garbanzo bean flour
- 1/2 cup / 120ml plain soy yogurt
- 3 3/4 cups / 900ml cold water
- 1/2 tsp. grated fresh ginger root
- 1 small red chilli, seeded and finely chopped
- 2 tbsp. coconut oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 4 curry leaves
- Salt and ground black pepper
- Fresh mint leaves, shredded, to garnish
- More soy yogurt, to garnish
- 1 tbsp lemon (or lime) juice, to garnish
Full recipe link to the blog
- Peel the mangoes, remove the stones, and cut the flesh into chunks. Puree in a food processor or blender until a velvety texture is achieved
- Pour the pureed mangoes into a saucepan and stir in the flour, yogurt, water, ginger, and chili. - Bring slowly to a boil, stirring occasionally. Simmer for 4 to 5 minutes, until thickened slightly, then set aside off the heat.
- Heat the oil in a frying pan. Add the mustard seeds and cook for a few seconds, until they begin to pop. Add the cumin seeds and curry leaves, and then cook for 5 minutes. Stir the spice mixture into the soup; return it to heat and cook for an additional 10 minutes.
- Press through a strainer and season with salt and pepper to taste.
- Leave the soup to cool completely and served when chilled.
- Ladle the soup into bowls, and top with yogurt and shredded mint leaves, some drops of lemon/lime juice and serve with some bread.