Mango Soup Recipe

This soup is made with Sweet and sour raw mangoes available in Rajasthan and UP. Choose mangoes that are not woody (heavy root like extensions from the pit).

I have modified it to use the mangoes available in United States.

Ingredients

1. Mangoes: 4 Medium/Large
2. Canola Oil: 2 Tablespoon

3. Salt: ½ teaspoon
4. Cayenne pepper: ¼ teaspoon
5. Curry powder: 1 Tablespoon

Substitution

Turmeric Powder: ¼ teaspoon

Fenugreek Seed Powder: ¼ teaspoon
Cumin Powder: 1¼ teaspoons

Coriander Powder: 1¼ teaspoons

6. Sugar: 1 teaspoon
7. Dried Fenugreek leaves (Kasoori Patta): 1 teaspoon
8. Water: 4 Cups

Method

1. Wash Mangoes. Cut, remove the pit and scoop out the Mango meat.

2. Heat oil in a heavy bottom pan. Add mango cubes. Sauté about 3 minutes.

3. Add Salt, Cayenne, and Curry powder. Fry about 2 minutes

4. Add remaining ingredients. Bring it to a boil. Cover and cook till mango cubes are soft. It wil take about 10 minutes.

All mangoes are different, adjust sugar, salt and pepper to suit your taste. The soup should be sweet sour and zesty.