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Cooking at its best with Andrew Patstone

Andrew Patstone's Chilled Mango-Pineapple Soup

  • 1 Large ripe mango
  • 1 Jalpeno pepper (depends on how you like it--can be reduced for milder flavour)
  • 14-oz (400ml) Can pineapple chunks with juice
  • 1 cup Mango Juice (Orange juice can be used as well)
  • 2 tbsp Lime juice
  • 1/4 tsp Ground nutmeg
  • 1 tbsp Dijon mustard
  • 1/4 tsp Salt
  • 1/4 tsp pepper (black or white)

Peel mango and slice pulp from pit. Discard Pit. Roughly chop mango. Core and seed jalapeno, then roughly chop. Place both with coriander into bowl of food processor. Add pineapple chunks with juice, lime juice, nutmeg, mango juice, mustard, salt and pepper. Pulse until mixture is as smoth as possible. For an even smother consistency, press through a seive. Refrigerate until chilled, at least 1 hour. Serve in chilled bowls or martini glasses, sprinkled with chopped chives or mint.

 

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