Curried Mango and Yogurt Soup | How to make Curried Mango and Yogurt Soup

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By Amrita Iyer
Created on 23rd Sep 2015
  • Curried Mango and Yogurt Soup, How to make Curried Mango and Yogurt Soup
Curried Mango and Yogurt Soupby Amrita Iyer
  • Curried Mango and Yogurt Soup | How to make Curried Mango and Yogurt Soup (7 likes)

  • 1 review
    Rate It!
  • By Amrita Iyer
    Created on 23rd Sep 2015

About Curried Mango and Yogurt Soup

Who does not love Mangoes in summer? Hearing the name makes my mouth water. I am a complete Mango maniac and do not let go of any opportunity in eating the fruit. Being a South Indian does not deter me from making Mango based South Indian main courses. The idea for this recipe came from a renowned food critic and author Rashmi Uday Singh. This is her recipe for a wonderful summer soup! As ripe Mangoes are not available now, I bought a tin of processed ripe Alphonso-Mango-pulp. I tried the recipe out and the result was delicious. This is a perfect soup for dinner parties!

Curried Mango and Yogurt Soup is delicious and authentic dish. Curried Mango and Yogurt Soup by Amrita Iyer is a great option when you want something interesting to eat at home. Restaurant style Curried Mango and Yogurt Soup is liked by most people . The preparation time of this recipe is few minutes and it takes 45 minutes to cook it properly. Curried Mango and Yogurt Soup is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Curried Mango and Yogurt Soup. Curried Mango and Yogurt Soup is an amazing dish which is perfectly appropriate for any occasion. Curried Mango and Yogurt Soup is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Curried Mango and Yogurt Soup at your home.

  • Prep Time0mins
  • Cook Time45mins
  • Serves5People
Curried Mango and Yogurt Soup

Ingredients to make Curried Mango and Yogurt Soup

  • 200 ml - ripe Mango pulp(fresh or canned)
  • 200 ml - Yogurt(curd)
  • 2 tbsp - Gram flour/besan
  • 1/2 tsp - Mustard Seeds(Rai/Sarson)
  • 1 tsp - Cumin Seeds(Jeera)
  • 6 or 7 - Curry Leaves
  • 1/2 tsp - Ginger (chopped fine)
  • 2 or 3 - Green Chilies (finely slit)
  • 2 litres - cold water
  • 2 tbsp - Oil
  • Mint for garnishing (optional)
  • Salt to taste

How to make Curried Mango and Yogurt Soup

  1. Mix the Mango pulp with cold water, gram flour and yogurt. Add Ginger and green chilies and start to boil. Lower the heat and boil for approx 10-15 minutes till all the flavours are nicely blended into the pulp mix.
  2. Now strain the liquid and add salt to taste. (Add less if you want a sweet soup).
  3. Heat Oil and add Mustard Seeds. When they crackle, add Cumin seeds and after a second add the Curry leaves. Fry on low heat for 1-2 seconds and take off the heat.
  4. Ladle the strained soup into soup plates or bowls. For a change I used the traditional mud “kullads” used to serve lassi and other sweet drinks. Spoon some “tadka” over the top and be sure to add 2-3 curry leaves. Serve warm.

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Padma Ia year ago
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