Mango Soup with Coriander Crostini

Preparation/cooking time: ca. 45m

For 4 people

Nutritional Information

Contains 351 Kcal


  • 1 mango (e.g. Primagusto)
  • a little butter
  • 1 onion, finely chopped
  • 1 litre water
  • 1 stick lemon grass, core of the vegetable finely chopped
  • 1 sweet potatoes (approx. 200 g), cut into pieces
  • 2 pinches salt
  • a little pepper
  • 1 bunch coriander, a little set aside, the rest finely chopped
  • 1 tbsp. lime juice
  • 20 g cashews, roasted, finely chopped
  • 3 tbsp. olive oil
  • 200 g baguettes, cut into 1-cm-thick slices

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  • 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.
  • 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.

Products used in this recipe

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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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