Mango Soup Recipe is a delightful cold soup recipe. This is an easy to make continental recipe that you can prepare in summers.
Table of Contents
Ingredients of Mango Soup
2 mango
4 tablespoon coconut
water as required
3 red chilli
salt as required
For Tempering
1 handful curry leaves
1 teaspoon fenugreek seeds
2 teaspoon mustard seeds
For The Main Dish
2 cucumber
2 cup buttermilk
How to make Mango Soup
Step 1
Firstly, wash and peel the mangoes and cucumbers. Peel and slice the mangoes and keep aside till required. Next, peel and chop cucumbers as well in a bowl. Scrap the coconut and cut it into small pieces.
Step 2
Now, put a large pan on medium flame and heat oil in it. When the oil is hot enough, add the red chilies and saute for a few seconds. Take out the red chillies, once sauteed and grind them along with chopped coconut to a smooth paste. Now, boil the mangoes with water in a pan until soft and tender. Then turn off the flame and grind them into a puree, untill smooth and thick.
Step 3
Put a deep-bottomed pan over medium flame and pour water in it. Add the mango puree in it and let it simmer for the while. Add in the chopped cucumber and cook for the another 3-4 minutes, and then add in coconut-red chillies paste and let the puree simmer for a while. Once cooked, turn off the flame and stir in buttermilk along with salt to taste.
Step 4
Finally, prepare the tempering and for that, put a saucepan on low flame and fry the mustard seeds, fenugreek seeds and curry leaves until fragrant. Pour this tempering over the soup and stir well. Put the soup in refrigerator for the half an hour and serve chilled.
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