Mango Soup by Shannon Isley, 100
This was a good soup and I threw caution to the wind and added a pinch or two of sea salt and it transformed into a very, good soup.
But then I got to thinking. When do you eat Mango Soup? When do you use mangos? They can kick off the day blended in a smoothie, maybe add a little something different to a salsa or chutney and a mango can be down right sensual eaten by itself. But when would you take the time to create Mango soup, if it were not for a special occasion?
It’s not a cozy tomato soup or brawny mushroom soup or even a soothing miso broth. Those soups are like your grandmother’s quilt…dependable, comforting. Mangos are definitely not, that. I suppose since mangoes are an aphrodisiac, Valentine’s Day is a fine time to dine on Mango soup.
image Just the sexiness of all the ingredients. The mango. Touching it, you should feel the skin give, its ripe suppleness is a perfect consistency for the soup. Go ahead, it’s alright to smile as the sweet juices and sticky texture drip down your arm and make their way to the blender.
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Do you feel your heart race as your knife bites down on the red chile pepper exposing the heat. Did you gasp as the burning chile fumes arrived at your nose? Was that a smile as you thought of your dinner companion for the evening? I promise I won’t tell that you secretly added a few chile seeds to the blender. A little more heat won’t hurt anyone.
It’s fortunate that the coconut meat bestows richness to this seductive dish as the coconut water washes over the mixture; a cool breeze on an August day. Lime juice brings a bit of spunk with its tartness and sass.
libraryman And last but certainly not least, the ginger offers warmth, not like wool socks, yet reminiscent of the fiery lover who cuddles after. Happy Valentine’s Day.
Spicy Mango Soup
3 very ripe mangoes, peeled, flesh removed
Meat and water from 2 coconuts, extra water as needed
1 small red chile, seeds removed, chopped
Juice of 1 lime
1 teaspoon grated ginger
½ teaspoon sea salt
Combine mango, coconut meat and water, chile, lime juice, ginger and sea salt together in a high-speed blender; process until smooth and creamy. Chill for 2-3 hours before serving.