Mango Tango...

Fruit Plate with Mango that I made while working
at Hotel de Crillon in Paris, France

Hey family and friends!

Happy Easter!  Spring has indeed sprung and the vibrant colors of flowers and greenery inspire the brilliant pastels to be transferred onto dinner plates.  Known as the “king of fruits,” mangoes are bursting with pre-biotic dietary fiber, vitamins, and polyphenolic anti-oxidant compounds which offer protection against breast and colon cancers.  I have a dear friend, Amanda, who asked me what to do with the excess frozen mango which seemed to be encroaching upon “prime real estate” in her freezer.  Frozen mango added to any smoothie will brighten the flavor and add additional Vitamin-A to your diet.  But when asked about the additional frozen mangoes, my savory cold mango soup flashed into my mind.  The versatility of this dish provides more experimentation in the kitchen… additional sugar provides for a dessert and additional spice provides for an amuse bouche or appetizer.  Sweet or savory, you cannot go wrong:

Sweet or Savory Mango Soup

Add Gold Leaf to rims of
Chilled Mango Soup Shots
to add an added glamorous and
sophisticated touch
(Dinner party at Bradley Oaks Ranch 2010)

Level: Easy

Prep Time: 5 Minutes (peel mangoes if fresh and not frozen)

                     10 Minutes Blend ingredients

Total Time: 1 hour 15 minutes – time to cool and marinade in the refrigerator

4-5 Ripe Mangoes – peeled, pitted and diced into large chunks – or 4 cups of frozen mango – thawed

1 c. Milk – Almond Milk

1 c. 0% Greek Yogurt – Vanilla

1 c. Unsweetened Coconut Milk

¼ c. Chopped fresh mint leaves

Salt to taste

Honey/Agave

3 Tbsp. Granulated Sugar

3 Tbsp Rum

Slivered almonds

Purée mango in a food processor or blender, adding enough Almond Milk in order to allow the consistency to become smooth.  Add the remaining Almond milk, Vanilla yogurt, coconut milk, sugar, rum (yarrr!) and salt to taste.  It is important to taste the soup while in the process of making in order to ensure that the seasoning is correct.  Adjust as needed.

Transfer soup into a bowl and allow to rest in the refrigerator for a least one hour.

When serving, may drizzle top with honey or agave nectar, as well as top with a dollop of whipped cream.  Sprinkle with slivered almonds in order to provide for a crunchy bite when consumed and small slices of fresh mint.

Savory Chilled Mango Soup with Shrimp
(I also added Lentil Beans into the soup)
I ate this for breakfast a few days ago... weird

Savory Mango Soup

4-5 Ripe Mangoes – peeled, pitted and diced into large chunks – or 4 cups of frozen mango – thawed

1 c. Milk – Skim Milk

1 c. 0% Greek Yogurt – Plain

1 c. Unsweetened Coconut Milk

2 tsp. Mild Chili Pepper Powder

½ tsp. Cayenne Pepper

Salt to taste

Slivered almonds

Sliced Jalapenos

Purée mango in a food processor or blender, adding enough skim milk in order to allow the consistency to become smooth.  Add the remaining skim milk, vanilla yogurt, plain yogurt, mild chili pepper powder, cayenne pepper and salt to taste.  It is important to taste the soup while in the process of making in order to ensure that the seasoning is correct.  Adjust as needed.

When serving, may add a dollop of Plain 0% Greek yogurt or sour cream.  Sprinkle with slivered almonds and sliced jalapenos as garnish.

One additional Savory Mango Soup:

Curried-Mango Shrimp Soup

Level: Medium

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Curry Mango Soup with Shrimp and Green Onion
(I already started to eat this before I remembered to
snap a photo... oops!) 

Total Time: 30 Minutes

1 Red Onion – fine dice

1 Stalk of Celery – sliced

2 Cloves of Garlic – smashed

½ Serrano Chile – fine mince

2 Tbsp. Curry Powder

1 tsp. thyme – cut fine (or use dried)

2 c. Vegetable Stock

1 14oz c. Unsweetened Coconut Milk

4 ripe Mangoes – peeled, seeded and cut into chunks (or 3 cups frozen mango)

1 ½ lib Raw Shrimp – peeled and deveined

3 Green Onions – slice thin on bias (diagonal)

Salt to taste

½ tsp. Cayenne Pepper

EVOO

Heat EVOO in large soup pot on medium oil.  Add celery and onion – cook until translucent and soft – about 5 minutes, stirring often to prevent burning.

Add garlic, Serrano chile, curry powder, cayenne pepper and thyme to incorporate into sautéed vegetables.

Add vegetable stock, coconut milk and mangoes.  Bring to boil over medium-high heat, then reduce to medium-low heat and allow to simmer for about five minutes.

Use an immersion blender (or blender) in order to puree the soup to a nice smooth  and shiny consistency. 

In a separate sauté pan, heat EVOO on high heat.  Season shrimp and curry powder, then cook about 45seconds – 1 minute on each side on sauté pan.  (Shrimp will be ready when pink in color (no longer translucent).  Add to soup.

When serving, ladle warm soup into white bowl and garnish with green onions.  May add a dollop of 0% Greek Yogurt or Sour Cream in order to provide a more creamy consistency.

And of course, gold leaf is in order to compliment the golden hues of the super-fruit soups.

Gold-metal worthy.

Got to.

All my love from DALLAS, y’all,

sb