Ingredients
- 2 medium ripe mangoes, peeled and cut into chunks
- 1 14 oz can coconut milk
- 1 tsp curry powder
- 2 tbsp freshly squeezed lime juice
- salt and white pepper to taste
- 1 x 7 oz can crabmeat, drained well
- cilantro or tarragon sprigs for garnish
Make it step by step
- Place the mango, coconut milk, curry powder, lime juice,salt and pepper in a food processor and pulse until smooth.
- Chill soup in the fridge for at least 2 hours.
- Pour into well-chilled soup bowls; decorate the top of the soup with the crabmeat, garnish with cilantro or tarragon sprigs and serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.