Recipe for Adventure...
Chilled Mango-Coconut Soup
Yield: 6-8 servings
32 ounces mango, medium diced
12 ounces onion, medium diced
1 tablespoon fresh ginger, minced
1 chile serrano, minced
1 ounce vegetable oil
2 cups vegetable stock
1.5 cups coconut milk
1/
8 cup toasted coconut for garnish
Salt and white pepper
Method:
Heat oil and lightly caramelize the onions, add mango ginger and Serrano to this and cook about five minutes.
Now add stock, bring to boil and simmer for 10 minutes.
Remove from heat, puree and strain.
Mix in coconut milk and chill for a couple hours
Place in bowl and garnish with the toasted coconut and maybe some chopped chives.
