Cold Spicy Mango Soup

Spicy Mango Soup w/ Corn Foam

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Cold Spicy Mango Soup with Corn Foam & Cilantro Oil

Makes 6-8 Servings

Bright, refreshing spicy, tangy, sweet & savory with a fluffy corn chile foam.

INGREDIENTS
  • 2 Mangos, peeled & cubed
  • 3 tsp Portland Red Fresno Pepper Sauce, plus extra for garnish
  • 2 tsp Cameroon Mango Vinegar
  • 1/2 cup leftover Corn Liquid from Corn Foam Recipe
  • 3/4 tsp Kosher Salt
  • 3/4 cup Water
  • 3/4 tsp Red Boat Fish Sauce
  • Squeeze of Lime Juice
  • 1 Corn Tortilla
  • ½ Haas Avocado, peeled & small diced & tossed with a little Lime Juice
  • Oil for Frying
  • Cilantro Oil:
  • ½ bunch Cilantro, stems & leaves
  • ½ cup Olive Oil

DIRECTIONS

1

Make the corn foam, reserving the leftover liquid.
2

Briefly blend the cilantro and olive oil until smooth, then pour through a fine mesh strainer to extract the oil. Reserve both the strained oil & the remaining cilantro pulp for garnish.
3

Fry the corn tortilla in a shallow layer of oil until crispy. Cut into small strips.
4

Combine the mangos, remaining corn liquid, mango vinegar, water, fish sauce, lime juice, Portland pepper sauce, and kosher salt in a blender. Blend until smooth.
5

Put the soup in bowls, topped with some of the avocado. Drizzle with a little cilantro oil. Top with a tortilla chip, some of the reserved cilantro, a few drops of the hot sauce, and a little of the lecithin foam. Serve.

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