Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 1 people
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Difficulty level: 1 out of 4
16 Ingredients
Number of servings
1
For the garnish
- 1 handful curry leaves
- 1L vegetable oil (for deep frying)
For the soup
- 4 ripe mangoes
- 2tablespoons vegetable oil
- 1teaspoons black mustard seeds
- 1tablespoons fresh curry leaves
- 1 red chilli, deseeded, finely chopped
- 2teaspoons date palm sugar
- 1/2teaspoons turmeric
- 2 cups rice flour
- 300milliliter vegetable stock
- 300milliliter coconut milk
- 1 lime, juiced (to taste)
- 1 pinch salt (to taste)
- 1 pinch freshly ground black pepper (to taste)
- 2 coriander leaves, chopped
Description
Mangoes, renowned for their fragrant flesh and creamy texture are prefered for this soup.
Method
Step 1 of 11
First make the garnish: deep-fry the curry leaves in hot oil until crisp - it only takes a few seconds. Drain on kitchen paper and set aside.
Step 2 of 11
Roughly chop the flesh of 3 mangoes into small pieces and finely dice the fourth. Set aside.
Step 3 of 11
Heat the oil in a medium pan and, when hot, fry the mustard seeds for a few seconds before adding the curry leaves and chilli. Continue frying for 30 seconds, until the leaves stop spluttering.
Step 4 of 11
Add the 3 roughly chopped mangoes to the pan, reserving the diced mango.
Step 5 of 11
Turn the heat down low and simmer the fruit until softened.
Step 6 of 11
Stir in the sugar and cook until the mango begins to caramelize.
Step 7 of 11
Sprinkle over the turmeric and rice flour and fry for 30 seconds, stirring all the time.
Step 8 of 11
Pour over 300ml of the stock and simmer for 10 minutes.
Step 9 of 11
Add the coconut milk and simmer for 2-3 minutes.
Step 10 of 11
Sharpen with lime juice, season with salt and pepper, and stir in the coriander leaves and diced mango.
Step 11 of 11
If the soup is too thick, add a little hot vegetable stock. Divide the soup between the bowls and sprinkle with a few crisp-fried curry leaves.
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