Mango Soup
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Ingredients 1 14-ounce can coconut milk 1 cup water 1/2 cup granulated cane sugar or white sugar 1 tablespoon rum Salt 2 large ripe mangos, peeled, pitted, and chopped (about 3 cups chopped) 2 tablespoons fresh lime juice 1 tablespoon lime zest 1 kiwi, peeled and cut into small pieces for garnish 4 strawberries, sliced for garnish

Instructions

Heat the coconut milk, water, sugar, rum, and a pinch of salt in a saucepan over medium flame until liquid comes to a boil and sugar dissolves, about 5 minutes.

Add half the mango chunks to a blender, pour in half of the coconut mixture, and blend until smooth. Repeat with the rest of the mango and coconut mixture.

Pour mixture through a single-mesh strainer into a bowl.

Stir in the lime juice and zest. Refrigerate the soup until well chilled, at least 2 hours and up to 2 days. Ladle soup into bowls and garnish with pieces of kiwi and strawberry.

Serving Size

Serves 4

Notes

The coconut milk here lends subtle flavor to this smoothas-silk soup. You can bump up the coconut flavor even further by adding a scoop of coconut sorbet to the middle of the bowl after you pour the soup.

Related Recipes

• Chicken Pot Pie Soup – Sukkot • Blueberry Soup (pareve or dairy) • Mexican Red Onion Soup (pareve or meat) • Chicken Tortilla Soup (meat) • Black Bean Soup

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .