Best Cream Of Coconut And Mango Soup Recipes

CREAM OF COCONUT AND MANGO SOUP

Steps:

• In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
• In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.

CREAM OF MANGO SOUP

Steps:

• Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

PACK-AND-POUR MANGO SOUP

Steps:

• Cut the mango into a large dice.
• Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.

CREAM OF MANGO SOUP

Steps:

• Combine eggs, sugar, vanilla, lemon juice and rind, and coarsely chopped mango in a food processor fitted with a steel blade, and process until smooth.
• Whisk cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly.
• Cover and chill for at least 1 hour.
• To serve, stir, ladle into chilled bowls and garnish each serving with fresh blueberries and coarsely chopped strawberries.