Pack And Pour Mango Soup Food

MANGO BUTTERMILK SOUP

Mango Buttermilk Soup image

Provided by Food Network

Categories dessert

Time 12h

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds or 2 large ripe mangoes, peeled and pitted
2 cups chilled buttermilk
1/2 teaspoon grated orange rind
Salt and freshly ground black pepper
1 cup orange juice
2 tablespoons sliced scallion for garnish
1/2 cup sour cream

Steps:

Set aside some of the mango so you have about 1/2 cup diced and reserved for garnish.
Roughly chop the remaining mango and puree it in a food processor with the buttermilk, orange rind, and juice. Season to taste with salt and pepper.
Cover and chill overnight. Adjust the seasoning before serving. Garnish with reserved diced mango, scallion and a dollop of sour cream centered in the middle.

CREAM OF COCONUT AND MANGO SOUP

Cream of Coconut and Mango Soup image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons small pearl tapioca
2/3 cup water
4 cups fresh coconut milk, or combination regular and coconut milk
1/4 cup sugar
2 cardomon pods
1 stalk lemon grass, bruised
3 quarter-size pieces gingeroot, bruised
1 vanilla bean, split
1/2 cup cream of coconut
3 cups mango (3 mangos), 1/2-inch dice
2 tablespoons fresh-squeezed orange juice
2 tablespoons fresh-squeezed lime juice
2 tablespoons sugar
Garnish: fresh mint sprigs

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.

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