Mango soup with coriander crostini

Mango soup with coriander crostini

Total: 45 Min. | Active: 45 Min.
vegetarian
Nutritional value / people: 366 kcal
, Fat: 14 g
, Carbohydrate: 50 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 mango (e.g. Primagusto)
a little butter
1 onion, finely chopped
1 sweet potato (approx. 200 g), cut into pieces
1 stick lemongrass , core finely chopped
1 litre water
1 ½ tsp salt
a little pepper

Crostini

1 bunch coriander, a little set aside, the rest finely chopped
20 g cashew nuts, toasted, finely chopped
1 tbsp lime juice
2 pinches salt
a little pepper
3 tbsp olive oil
200 g baguettes, cut into slices approx. 1 cm thick
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How it's done

Soup

Dice approx. 100 g of the mango, cover and set aside. Cut the rest of the mango into pieces. Melt the butter. Sauté the onion. Add the pieces of mango and sweet potato, continue to cook. Add the lemon grass and cook briefly. Pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins. over a medium heat until soft. Puree the soup, strain if necessary. Add the reserved diced mango, simmer for a further 5 mins.

Crostini

Mix the coriander with all the other ingredients up to and including the pepper. Gradually stir in the oil. Place the baguette slices on a baking tray lined with baking paper.

Toast for approx. 5 mins. in the centre of an oven preheated to 220°C.

Good to know
Serve: Plate up the soup, garnish with the reserved coriander and a pinch of pepper. Serve the mango soup with the warm coriander crostini.

How-tos

Cutting a mango

Cutting a mango

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