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Mango Soup Served in a Bowl

Tangy Mango Soup

This Tangy Mango Soup is a light, refreshing, and comforting soup made with tomatoes, a mix of raw and slightly ripe mango, and warm spices. It has a smooth texture with a bright tangy flavor, balanced with earthy roasted cumin, mild coriander, and a hint of chilli. Serve it warm as a starter or slightly chilled as a summer appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine Fusion
Servings 2

Ingredients
  

  • 2 medium tomatoes , chopped
  • 1 raw mango , peeled and chopped
  • 1 slightly ripe mango , peeled and chopped
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder or roasted paprika powder
  • 1 to 1½ cups water , adjust as needed
  • Salt , to taste
  • 1 to 2 teaspoons powdered sugar , optional, only if needed

Instructions
 

  • Add the chopped raw mango and slightly ripe mango to a blender. Blend until smooth to make a mango puree. Keep it aside.
  • Heat a pan on medium flame and add the chopped tomatoes.
  • Cook the tomatoes for a few minutes until they become soft and slightly mushy. Stir occasionally to prevent sticking.
  • Add turmeric powder and mix well.
  • Add roasted cumin powder, coriander powder, and red chilli powder or roasted paprika powder. Mix everything together and cook for 1 to 2 minutes so the spices release their flavor.
  • Add the prepared mango puree and stir well until it combines with the tomatoes and spices.
  • Cook the mixture on a low flame for 3 to 4 minutes, stirring in between.
  • Add water to adjust the consistency. Use less water for a thicker soup and more water for a lighter soup.
  • Add salt as required and mix well.
  • Let the soup simmer on low flame for 5 to 7 minutes so the flavors blend together.
  • Taste the soup. If it feels too tangy, add powdered sugar and mix well.
  • Once the soup looks smooth and well-cooked, turn off the flame.
  • Serve the tangy mango soup warm, or let it cool slightly and serve it as a refreshing summer appetizer.

Notes

  • Use one raw mango and one slightly ripe mango for the best balance of tanginess and natural sweetness.
  • Paprika can be used instead of red chilli powder for a milder version.
  • For a smoother texture, you can blend the cooked soup once again before serving.
  • Adjust the water depending on whether you prefer a thick soup or a lighter consistency.
Keyword mango soup