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
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.
Mango and coconut soup is a delicious dish, fresh, easy and without cooking, which plays with sweet and sour flavors.

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