Let’s go to Hawaii!
Too expensive? Then make this soup and close your eyes. The combination of mango, coconut and lime will take your taste buds there for almost free.
I love fruit soups and later the summer I always make plum soup, but a couple of years ago I started making this mango soup. It was finalist in a recipe contest on Food52, and I posted it about it here, but like anything else I make, I keep tweaking it a bit and thought I’d share the newest version with you. Mango is a very pulpy fruit, and processes into a thick liquid. I took it to a potluck recently and while the flavors were like a fresh tropical breeze, it was more smoothie than soup. I’ve reduced the yogurt and increased the coconut milk and low-fat milk. And I added a little lime zest. It’s still thicker than, say, a broth, but it’s more soup now than smoothie without losing the Island feel.
Something else I keep tweaking is this blog – which is one of the many things I love about self-publishing. The latest tweak is to begin including dietary information with each post. Even when making our own food from scratch, or nearly so, we are a consuming public who want to know details about the sustenance we’re feeding our bodies. As time goes on, I’ll likely tweak the information and format, but for now I’m transferring the information from My Fitness Pal app that I use to track my daily calories and exercise. If there’s specific information you’re interested in that’s not shown, just let me know and I’ll add it if possible.
Notes for the Vegetarian-Omnivore Table:
Crabmeat is a great combination with mango, so crab cakes would be my first choice!
Nutrition Information (per serving)
Fat: 3.4 grams
-Saturated: 2.3 grams
Carbs: 33.6 grams
Sugars: 29.7 grams
Protein: 7.1 gramsPin It