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  Mango Soup



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8-12 fibrous mangoes, peeled
Water to cover
1-2 Tablespoons freshly grated ginger root
Zest and juice of 1-2 limes
Honey or maple syrup to sweeten, as needed

Place peeled mangoes in deep heavy-bottomed pot with water to cover.
Bring to a boil, reduce heat and cover. Simmer for 2 hours, stirring occasionally.
Set aside to cool. Use very clean hands to squeeze fruit and fiber off each mango pit.
Puree all fruit and fiber in a food processor or blender in batches.
Strain pureed fruit, pressing the pulp through the screen.
Return strained fruit to pot and bring to a boil.
Reduce heat to simmer and cook uncovered until reduced by half.
Add ginger plus the lime zest and juice.
Taste and adjust sweetness, as desired, with honey or maple syrup.
Strain soup a second time, again pushing pulp through screen.
Chill soup before serving.
Cover and refrigerate leftovers.

Top with diced raw mango.
Stir into whipped cream to make a mousse that can be served chilled or frozen.
Top with whipped cream and finely chopped crystallized ginger.

Copyright © 2017 Stefanie Samara Hamblen