Recipe courtesy of David Rosengarten

Cream of Coconut and Mango Soup

  • Level: Easy
  • Yield: 6 servings.
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3 tablespoons small pearl tapioca

2/3 cup water

4 cups fresh coconut milk, or combination regular and coconut milk

1/4 cup sugar

2 cardomon pods

1 stalk lemon grass, bruised

3 quarter-size pieces gingeroot, bruised

1 vanilla bean, split

1/2 cup cream of coconut

3 cups mango (3 mangos), 1/2-inch dice

2 tablespoons fresh-squeezed orange juice

2 tablespoons fresh-squeezed lime juice

2 tablespoons sugar

Garnish: fresh mint sprigs


  1. In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
  2. In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.
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