Raw Tahitian Mango Ginger Soup: Summer In A Bowl

Healthy Greetings Everyone!  I don't know about you, but I'm craving a taste of summer - BIG TIME!  Here in Maine, Old Man Winter just won't release his tight grip and we're all suffering from cabin fever.  Day after day of gray, cold, dreary dankness continues to haunt our supposed Spring.  Ugh!  Consider yourself fortunate if you live in a warmer, sunnier locale. 

Well, as luck would have it, as I was perusing the produce section of my local grocery store yesterday, I discovered a huge pile of super ripe, incredibly fragrant mangoes (that's rare in these parts) AND organic ginger root (both on sale) . . . two of my favorite tropical foods - so fresh and summery!  I stocked up.  Upon arriving home, I had an "Ahh Ha" moment . . . it suddenly occurred to me that I had a recipe that included these two ingredients and it just happened to be in my best-selling raw food book, Raw Energy: 124 Raw Food Recipes for Energy Bars, Smoothies, and Other Snacks to Supercharge Your Body (Storey Publishing 2009).  I've written so many recipe books that I sometimes forget their contents . . . lol! 

The recipe is called Tahitian Mango Ginger Soup and it's absolutely delish, vibrantly colored, jam-packed with immune-boosting nutrients, and guaranteed to help you shake off winter's funk!  If you already have a copy of my book, the recipe can be found in Chapter 10: Chillin' Fresh, Cold Fruit & Vegetable Soups on pg. 222.  If you love mangoes and unique raw fruit soups . . . give this recipe a try!  It will definitely put "spring in your step" - even if Old Man Winter still wants to linger a bit longer!  Photography by Kevin Kennefick, copyright 2009.

  
Tahitian Mango Ginger Soup

This thick, brilliant yellow-orange soup trumpets an exquisite combination of tropical fruit flavors mingled with a delicate hint of warming spices.  It's guaranteed to supercharge your vitality and quell your appetite.  This soup is also a superior source of digestive enzymes and a fabulous kidney cleanser and mild diuretic, and it helps clear the skin of acne.  Whew!  Tasty, functional food extraordinaire . . . how awesome!!

Ingredients:
- 3 medium ripe mangoes, peeled and pitted (about 3 cups)
- Juice of 1 medium orange, tangerine, or tangelo (about 1/3 cup)
- 1/4 cup purified water
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon raw honey
- 1 teaspoon ginger root, peeled and minced (add more for a zestier flavor - if you wish)
- 1/4 teaspoon curry powder
- 1/4 teaspoon sea salt
- 3 mint sprigs (optional, for garnish)

Directions:  
1.  Put the mango, orange juice, water, lime juice, honey, ginger, curry powder, and salt in a blender.  Blend on medium until very smooth and relatively thick, about 30-60 seconds.

2.  For the best flavor, chill the soup for at least 4 hours before serving.  Garnish each bowl of soup with a mint sprig, if desired.  Store in a tightly sealed container in the refrigerator for up to 48 hours.

Yield:  3 small servings

A Good Source Of:   antioxidants, potassium, vitamin C, natural sugars, and fiber, and lesser amounts of vitamin K, phosphorus, magnesium, and calcium

NOTE: This blog was written by Stephanie Tourles.  Recipe excerpted from her book, Raw Energy: 124 Raw Food Recipes for Energy Bars, Smoothies, and Other Snacks to Supercharge Your Body (Storey Publishing, 2009).  The author and Storey Publishing disclaim any liability in connection with the use of this information.