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


  • Soup
  • 1 mangoes (e.g. Primagusto)
  • a little butter
  • 1 onions, finely chopped
  • 1 sweet potato (approx. 200 g), cut into pieces
  • 1 stick lemongrass, core finely chopped
  • a little pepper
  • 1.5 tsp salt
  • 1 litre water
  • Crostini
  • 1 bunch coriander, a little set aside, the rest finely chopped
  • 1 tbsp lime juice
  • 20 g cashew nuts, toasted, finely chopped
  • 2 pinches salt
  • a little pepper
  • 200 g baguettes, cut into slices approx. 1 cm thick
  • 3 tbsp olive oil

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  • Soup

    Dice approx. 100 g of the mango, cover and set aside. Cut the rest of the mango into pieces. Melt the butter. Sauté the onion. Add the pieces of mango and sweet potato, continue to cook. Add the lemon grass and cook briefly. 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 a further 5 mins.
  • Crostini

    Mix the coriander with all the other ingredients up to and including the pepper. Gradually stir in the oil. Place the baguette slices on a baking tray lined with baking paper. Toast for approx. 5 mins. in the centre of an oven preheated to 220°C.
  • Serve:

    Plate up the soup, garnish with the reserved coriander and a pinch of pepper. Serve the mango soup with the warm coriander crostini.

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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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