Summary

Ingredients

• 2 mango (s)
• 2 shallot (s), chopped
• 2 stalks lemongrass
• 2 cans tomato (s), peeled
• 1 chilli pepper (s)
• 6 pieces kaffir lime leaves
• 600 ml juice (mango apple juice)
• 1 tablespoon ginger, fresher, chopped
• 1 clove garlic
• some salt and pepper
• some oil
• 1 cup crème fraîche

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Instructions

1. Peel the mangoes, cut the pulp from the stone and roughly dice. Peel the onions and finely dice them. Free the lower 10 cm of the lemongrass stalks from the outer skin and chop finely. Wash the chilli peppers, cut open, core, finely chop and set aside 10 cores.
2. Heat the oil in the pan. Lightly fry the onion, lemongrass, chilli (without seeds) and ginger, add both cans of tomatoes and the mango-apple juice, season with salt, pepper and bring to the boil. Then reduce the heat, add the kaffir lime leaves, possibly the 10 chilli kernels and about 3/4 of the mango cubes. Season to taste with a squeezed clove of garlic.
3. Let the soup boil open over low heat for about 20 minutes. Then remove the lime leaves, work the soup well with the hand blender and season again with salt and pepper if necessary.
4. To serve, divide the soup on deep plates, sprinkle with the remaining mango cubes and decorate each with a dollop of crème fraîche.