MANGO SOUP

A fascinating, delicious blend of Caribbean and Asian flavors, contributed by Sim Aberson. Giving credit where credit is due, the recipe is from the editor of the Miami Herald Food section, Felicia Greshette.

Note from Chuck: the original recipe called for a 14.5 ounce can of low-salt chicken broth. I don't believe in using canned broth ever, unless it's a dire emergency, so I substituted a corresponding amount of homemade stock. If you're a really good cook, you'll always have some of this in the freezer.

• 1 large mango, peeled and diced
• 1 tablespoon fresh lemon grass, chopped
• 1 large pinch cayenne
• 1/2-inch piece fresh ginger
• 1-3/4 cups homemade chicken stock
• 3/4 cup plain yogurt
• 2 tablespoon cilantro, chopped

Place the mango in a food processor and pulse a few times. Add the lemongrass, ginger, cayenne, and 1/2 cup of the chicken broth. Process until completely smooth. Transfer to a large bowl, and add the rest of the chicken broth. Stir well. Add the yogurt and stir again. Chill, and garnish with cilantro before serving. Makes six servings.

Each serving has 50 calories, 3 grams protein, 9 grams carbohydrate, 0.5 grams fat, 1 milligram cholesterol, and 22 milligrams sodium.

Note on mangoes -- Most mangoes sold in stores are Kent mangoes, which are beautiful to look at, but the worst variety to eat. They are stringly and not very juicy. The best mangoes are very colorful, ranging from greenish yellow to deep purple, are large and round, and have big black mushy spots all over them. If these are available, they don't look the best, but you will be rewarded.

 
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Chuck Taggart   (e-mail chuck)