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Spicy Mango Soup With Plantain Chips

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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.

 

 

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