Guest guest Posted February 27, 2008 Report Share Posted February 27, 2008 Spicy Mango Soup With Plantain Chips 1/2 teaspoon chopped habanero chilies or chili flakes 2 tablespoons chopped shallots 1/2 cup diced carrots 1 tablespoon olive oil 6 ripe mangoes, peeled, diced 1/2 gallon water 4 tablespoons mint, shredded 2 ounces lemon juice Plantain Chips: Oil for frying 1 green plantain salt to taste freshly ground black pepper to taste In a large saucepan, saute chilies, shallots and carrots in olive oil. When shallots are transparent, add mangoes and cook until fruit is soft. Add water and continue cooking to reduce by one-quarter. Puree in blender to desired consistency. Chill soup and stir in mint and lemon juice. Pour soup in a bowl and garnish with chips. To make chips: In a saucepan, heat oil to 375 degrees. Slice plantain very thin at a slight angle. Fry chips until crispy and season with salt and pepper. Quote Link to comment Share on other sites More sharing options...
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