Monthly Recipes
Mango Soup (Aam Soup)
In the summer, when mangoes are at their peak of flavor, my mom made this mango dish with paratha. Soft, plain parathas dipped in sweet-and-sour mango curry are heavenly. For best results, use fresh ripe mangoes in season, though with frozen mangoes, it’s now possible to make this dish year-round.
GF, LF
Prep Time: 10 Minutes Cook Time: 15 Minutes
1/2 pound ripe mangoes
4 cups water, divided
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 tablespoon coriander powder
1/4–1/2 teaspoon cayenne pepper
1 teaspoon lemon juice
1 tablespoon sugar
1/2 teaspoon garam masala (page 24)
2 tablespoons cilantro, chopped
1. Peel and chop half of 1 mango into 1/4-inch pieces (about 1/2 cup) for garnish. Set aside.
2. Peel and slice the remaining mangoes, removing all the pulp from the pit. Discard the mango pit(s).
3. Add the mango slices and 2 cups of water in blender jar and blend thoroughly. Strain the juice and discard the fibrous pulp, if any.
4. In a medium skillet, heat oil on medium-high heat. Add the cumin seeds and fry for a few seconds until golden brown. Add the mango juice and remaining 2 cups water.
5. Add turmeric, salt, coriander powder, and cayenne pepper. Bring to boil, reduce heat and simmer for 7 to 8 minutes.
6. Add the lemon juice, sugar, and garam masala.
7. Serve hot. Garnish with cilantro and chopped mango.
Makes: 6 servings Serving Size: 3/4 cup
Nutrition information per serving: Calories: 53; Total Fat: 2 g (Saturated Fat: 0 g); Carbohydrate: 9 g; Protein: 0 g; Fiber: 1 g; Sodium: 195 mg
Reprinted from: The Indian Vegan Kitchen by Madhu Gadia, MS, RD
