Mango Soup with Coriander Crostini

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 366 Kcal, 8g Protein, 50g Carbohydrates, 14g Fat


  • Suppe
  • 1 mango (z.B. Primagusto)
  • 1 onion, fein gehackt
  • a little butter
  • 1 sweet potatoes (ca. 200 g), in Stücken
  • 1 stick lemongrass, Inneres fein gehackt
  • a little pepper
  • 1.5 tsp. salt
  • 1 litre Water
  • Crostini
  • 1 bunch coriander, wenig beiseitegestellt, Rest fein geschnitten
  • 1 tbsp. lime juice
  • 20 g cashews, geröstet, fein gehackt
  • 2 pinches salt
  • a little pepper
  • 200 g baguettes, in ca. 1 cm dicken Scheiben
  • 3 tbsp. olive oil

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  • Suppe

    Dice approx. 100 g of the mango, cover and set aside. Cut the remaining mango into chunks. Melt the butter. Sauté the onion. Add the mango and sweet potato chunks and sauté them too. Add the lemon grass and briefly continue to sauté. Pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 20 mins. over a medium heat until soft. Puree the soup, strain if necessary. Add the reserved diced mango, simmer for about another 5 mins.
  • Crostini

    Mix the coriander and remaining ingredients with a little pepper. Stir in the oil, adding a little at a time. Place the baguette slices on an oven tray lined with baking paper. Bake for approx. 5 mins. in the centre of an oven preheated to 220°C.
  • Servieren:

    Suppe anrichten, mit beiseitegestelltem Koriander und wenig Pfeffer garnieren. Mangosuppe mit den warmen Koriander-Crostini servieren.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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