I had to solve one little dilemma before I could start cooking the soup. I had no idea how to go about purchasing mangoes. How do you know when they are ripe? What makes a good mango? I know most people would go to google for this, but I actually have a far more reliable source that I like to hit up for questions about fruit. I called my sister. She answered the phone "Hey, what's up?" I said "Hey cheese," (I like to call her cheese - it is one of my favorite things, you know). Anyway, I said "Hey cheese, how do I know if a mango is ripe?" She replies "It feels like a pear, not like an apple. And it has a definite mango smell." See... way better than google.
So I go to the store, I get my mangoes, and I head home to cook. It should be noted that the stores don't carry too many actually ripe mangoes. Most people buy them a little early and take them home to ripen. Most people plan better than I do. So I asked the grocer if they had some that were already ripe, and he magically produced them for me. I guess it never hurts to ask, right? And Brigitta was spot on... felt a little soft, like a ripe pear. I could definitely pick out the mango scent, too.
I peeled and chopped the mangoes, which can be a bit of an adventure if you haven't done this before. I would recommend calling my sister for all you newbies out there. Once they are peeled and chopped, put the flesh into the blender with about 1 cup of chicken broth.
|First things first, peel and chop the mangoes.|
|Curry powder and cinnamon - an amazing combination!|
|The blended concoction of mango, cooked onion, and chicken broth.|
|My cubed chicken, cooking away!|
I ate it "straight-up", no changes. Mike actually added some cooked broccoli, carrots and cauliflower to his, with a bit of sriracha (rooster) sauce. He loved it.
|You can garnish with more creme fraiche and some fresh cilantro, but I couldn't wait to eat it!|
Curried Mango Chicken Soup
Ingredients3 Tbsp Olive Oil, divided
1 tsp Curry Powder
1/2 tsp Cinnamon
1 large sweet onion, diced
3 mangoes, peeled, pitted and finely chopped
2 1/2 cups Chicken Broth, divided
1 lb boneless, skinless chicken breasts, cubed
1/2 cup creme fraiche, plus extra for garnish
Juice of 1/2 lime
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions1. In a large saucepan over medium-high, heat 2 tablespoons of the oil. Add the curry powder and cinnamon, then heat for 30 seconds. Add the onion and saute until tender, about 5 minutes. Transfer the onion as well as any oil and seasonings in the pan to a blender. Add the mango and 1 cup of the broth to the blender, then purée until smooth. Set aside.
2. Return the empty saucepan to medium-high heat. Add the remaining 1 tablespoon of oil. When the oil is hot, add the chicken and saute until browned and cooked through. Add the remaining broth and scrape the bottom of the pan to release any stuck bits and seasonings. Bring to a simmer.
3. Pour the mango purée back into the saucepan and bring to a gentle simmer. Stir in the creme fraiche and lime juice, then season with salt and pepper. Garnish each serving with cilantro and an extra dollop of creme fraiche (if desired).
Nutrition information per serving (values are rounded to the nearest whole number): 359 calories; 129 calories from fat (36 percent of total calories); 14 g fat (3 g saturated; 0 g trans fats); 69 mg cholesterol; 30 g carbohydrate; 28 g protein; 3 g fiber; 722 mg sodium.