Mangoes.... who doesn't love them? Their rich colour, hearty flavour, what's there not to relish? Mangoes are not only good by flavour and taste but are beneficial for your health. They contain vitamin a, vitamin c and vitamin d. My adoration for mangoes always drives me to experiment different ways to use them. Mangoes can fit into any dish you want them to from salads to the most various types of soups. Today I tried to make a "soup" with a zingy and tangy taste using mangoes as a primary ingredient. This recipe has been passed down in my family for over 2 generations and was taught to me by my mom.
You may be wondering why I am using quotation marks around the word "soup." The reason for that is that this soup is not actually a traditional creamy soup. This dish is more liquidy and gives more of a drink like texture. (This doesn't affect the taste) Ingredients:
1/2 cup mango pulp
1/2 cup boiled rice water
1/2 liter water
1/2 tbsp. butter
1/2 tsp. cumin seeds
A pinch of asafoetida powder
A pinch of turmeric powder
1 tsp. salt
1/4 tsp. red chilli powder
2 bay leaves
1 dry red chilli
A small stick of cinnamon
1 large cardimmon
1/2 tsp. citric powder OR 1 tbsp. lemon juice
1 leftover mango seed
2 tbsp. cooked rice
1 tbsp. mung beans
Add some butter in a soup pot and let it melt. Now add some asafoetida powder, chilli powder and turmeric powder in the soup pot and stir gently.
Now pour the mango pulp, rice water and add some salt.
Cook it for 2-3 minutes.
Now add some water and put in all the dry herbs (cloves, bay leaves, dry red chilli and large cardimmon.)
Now stir the soup until it boils. Once it boils, lower the flame and leave it for cooking for 30 minutes.
Now add some citric powder OR lemon juice and stir gently for a few seconds. Your soup is ready to be served.
For garnishing add a layer of rice below the soup for better taste.
Here is a video to help you out: