Mango and coconut soup is a delicious dish, fresh, easy and without cooking, which plays with sweet and sour flavors.
| one big ripe mango | |
| one spring onion, the white part | |
| a piece of garlic | |
| a little of powdered curry | |
| 150 ml of coconut milk | |
| 100 ml of still water | |
| 2-3 tablespoons of lime juice | |
| a little of fresh ginger | |
| salt | |
| steamed shrimps |
| 1. | Collect the mango pulp, onion, garlic, curry, ginger and salt in the blender. Blend until puree then add coconut milk, lime juice and stir again. |
| 2. | Now evaluate the consistency of the velvety and stretch with a little coconut water or natural water until you reach the desired consistency. Add salt, lime and curry to taste. |
| 3. | Let it rest in the fridge at least an hour before serving. Distribute the velouté in individual bowls and decorate with the prawns and if you like fresh parsley. |
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