Categories: amuse bouche, mangoes, soup

Ingredients

• 2 tsp organic extra virgin olive oil
• 1 small onion, diced
• 2 tsp curry powder
• 3 large mangoes, peeled
• 1 TB light brown sugar
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp allspice
• 1 1/4 cups plain nonfat yogurt
• 2 TB fresh lime juice
• 2 TB minced fresh basil

Directions

1. In a small nonstick skillet, heat oil over medium heat. Add onion and curry powder, and cook one minute. Add one forth cup water and simmer gently until onion has softened, about four minutes.

2. Remove flesh from two of the mangoes and add to food processor or blender along with onion mixture, brown sugar, ginger, allspice, and salt. Process to a smooth puree. Add one cup of yogurt, lime juice, and one & one forth cups water and process to combine. Chill until serving time.

3. Before serving, cut remaining mango into one half inch cubes. Spoon soup into four soup bowls, dollop with remaining one forth cup yogurt, and spoon diced mango on top. Sprinkle basil over the soup.

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