Chilled Mango Soup
from the kitchen of Sharmagne Leland-St. John
3 ripe mangoes
3 ½ ounce container of plain Greek yoghurt
½ cup coconut milk
½ cup light cream
1 tablespoon plus 2 teaspoons lime juice
1 teaspoon lime zest
2 teaspoon honey
½ Serrano pepper, minced
1 small scoop Lime-Basil sorbet
½ cup toasted shredded coconut
4 Pickled shrimp per serving
Slice the mangoes in half. Remove the seed. With a spoon scoop out
the fruit from the rind and put into the bowl of a food processor
fitted with a blade.
Add the next seven ingredients to the bowl and pulse until smooth.
Chill for several hours or overnight in the refrigerator.
To serve, add a scoop of the sorbet to each of 4 bowls. Pour the
chilled soup over the sorbet. Add the shrimp. Sprinkle with the
toasted coconut over the top and serve immediately.