Mango season is almost over in Mexico. I can still find them at the markets at exuberant prices and their quality is not the best. However, I wanted to share this cold mango soup recipe before it gets colder—and because it was one of the most delicious soups I ate this year.
I will start posting hot soups very soon for the colder months. Though in Mexico we eat hot soups all year long no matter the season. I served this soup as part of a theme dinner party I prepared for some friends to celebrate the arriving of spring. This cold mango soup was inspired by a soup I tried several years ago at Azul Condesa. It was original, and the sweet-savory combination delightful. It was also refreshing without being overly wintry. Bookmark this recipe for your next cookout.
- ½ kg mango manila
- 1½ TBSP sugar
- 1 can evaporated milk
- 1 lt chicken or vegetable broth
- Salt and pepper to taste
- Chopped spring onion for garnish
- Nutmeg (optional)
- Blend together mango pulp, sugar, salt, pepper, milk and 500 ml of broth.
- Mix in a large container with the rest of the broth. Season if necessary.
- Chill in fridge for at least two hours before serving.
- Serve with spring onion for garnish and nutmeg.