Summary

Ingredients

• 1 can mango (s)
• 1 can coconut cream, 400 g
• 5 teaspoons, heaped curry powder
• 1 teaspoon, heaped broth, granulated
• 100 ml water
• 1 spring onion (s)

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Instructions

1. Put the mango in a saucepan with the juice and coconut cream. Puree and gradually add the curry. Add the grained stock and water, heat slowly. Garnish with sliced spring onions.