When Cole had his braces put on, the orthodontist said his mouth would be sore later in the day, so he should eat soft food. His mouth was sore so I asked, “Honey, what can Mom make you to eat that would taste good?” He replied, “Well, cold mango soup would be nice.” Mango soup? Really?!
Well, since we were out of fresh mangos I fed him pasta cooked al dente that night, and promised to consider the mango soup the next day, hoping the craving would be replaced with Campbell’s Creamy Mushroom Soup (we have a lot of mushroom soup in the pantry). It didn’t. Being the kind of mom I never planned to be, I Googled mango soup, showed the recipe to Cole, and went to the store.
Together, we made the soup … and mutually agreed it sucked.
Please, take a look at the steps below and see if you can suggest where we went wrong, or hey, maybe you have the best mango soup recipe ever and are willing to share it, or better yet, invite us over for lunch or dinner.
I bought, pealed and de-stoned one large mango. I assumed de-stoned meant remove seed. I have a gadget that does this beautifully.
Chopped 1/2 an onion. What kind of onion would you have used? I used this onion. We did not like how the onion tasted in the soup. Did we get a bad onion?
Added 1/2 cup of cold water.
Minced a small chili pepper. There are red chili peppers and green chili peppers, red bell peppers and green bell peppers. We used a red chili pepper. Was that wrong?
Added juice from a freshly squeezed lemon, first rolling it on the counter just like my dearly departed husband taught me to.
Grated FRESH ginger and used 1/2tsp. When you grate ginger is it suppose to be stringy?Strings in your soup can’t be a good thing. Right? What is your opinion?
It looked so good!
Where did we go wrong?
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