Cool Mango Coconut Soup

   

Cool Mango Coconut Soup

Mangoes and coconuts are among the most prized ingredients of hot weather Caribbean cuisine. Here, they’re combined in an incredibly easy no-cook five-ingredient soup (doesn’t get easier than that!). And you can make it ahead—up to a day or two—for a party.   Makes 4 cups (1 L).

Ingredients:

12 green cardamom pods, or½ tsp (2 mL) ground cardamom
4 very ripe Alfonso mangoes, peeled
½ to 1 cup (125 to 250 mL) orange juice, preferably freshly squeezed
1 can (400 mL) coconut milk
Toasted coconut to garnish (optional)

Directions:                                                                                           If using whole cardamom pods, place them on a cutting board and smash with a heavy pan to break them open. Remove seeds from pods and discard pods. Grind seeds in a spice grinder and place about 1 tsp (5 mL) in food processor bowl.

Slice fruit from mangoes and cut into large chunks. You should have about 4 cups (1 L). Place in processor with ½ cup (125 mL) orange juice. Pulse until fairly evenly ground, stopping and scraping down sides of bowl occasionally. Then whirl until smooth. Add coconut milk and whirl to blend.

Refrigerate until cold, up to a day. Thin, if necessary, by stirring in more orange juice or water. Garnish with toasted coconut.         Makes 4 cups (1 L)