**This is a sponsored post in collaboration with the National Mango Board.
I grew up eating a lot of soup. Today I’ve passed that onto my boys. Over the years, this Mango Coconut Curry soup has been a go-to recipe when anyone needs a big bowl of cozy or when any of us need something nourishing to refuel us. We love referring to this soup as Asian chicken soup.
Mainly because anytime someone is sick the rest of us get right to cranking this out. The recipe is a family affair as much as chocolate chips cookies are. I married a recovering picky eater, so Matt and I both know the importance of getting kids in the kitchen early to curb any possibility of that. Thankfully this recipe is easy to make.
But I’m even more thankful to recently discover mangos are a superfruit. This means it contains 20 different vitamins and minerals. Along with that it also provides 100% of the daily recommendation for vitamin C, 35% for vitamin A and 12% for fiber. And beyond these health benefits, it also helps to regulate and maintain gut health. I had no idea that this palm size fruit that I grew up eating regularly is a superfruit of this caliber.
Now that I know this, I’m definitely declaring this the Asian chicken soup—so many nourishing benefits along with the ability to comfort during a flu or cold.
And a lot like chicken soup, this Mango Coconut Curry soup starts with a few non-negotiable basics like chicken stock, coconut milk, yellow curry and fish sauce. Don’t be tempted to skip the fish sauce just because you don’t have it on hand. If you look at the recipe, there may not be a large amount, but it goes a long way towards adding flavor. That said, go get it. It can easily be sourced in most grocery stories down the Asian section.
With the basics of the broth out of the way, let’s talk add-ins. You can keep it simple like what you see in the picture – potatoes, carrots, sliced chicken along with a heavy serving of diced mangos. Then finish it with some cilantro, thinly sliced red bell peppers and serrano peppers for added heat. This is how it’s served 80% of the time in our family.
But this is a soup that’s an open canvas to all kinds of add-ins. For protein, you can add any meat. I have been known to add everything from tofu to catfish, but my boys like it simple. I haven’t quite got their buy-in for the more “exotic” things catfish, squid, or prawns.
However you decide to go on this simple soup, don’t forget the mango. It’s the one thing that pulls all the flavors together. That being said, here are a few tips for how to choose, ripen, store and cut mangos:
- Selecting: Color is not an indication of ripeness. Some ripe mangos will stay green in color. To find the correct indicator of ripeness gently give it a squeeze. A ripe mango will give and be slightly soft like a peach or avocado, along with having a sweet smell. A firm mango will easily ripen at room temperature over a few days.
- Ripening: To encourage ripening, leave mangos at room temperature.
- Storing: Keep unripe mangos at room temperature. Do not refrigerate mangos before they are ripe. Once ripe, mangos can be moved to the refrigerator for chilling and to slow down the ripening process for several days.
- Prepping: Stand the mango on a cutting board stem end down and hold, then simply slice off the sides of the fruit, avoiding the large seed in the center. Once you have these two sides, slice or dice within the mango halves as needed being careful not to break through the skin. Then, scoop the mango out of the skin. Check out the video below for how to cut and slice mangos.
Now that you know I’m a huge mango fan, I would love to hear what recipes you use for mangos or any family traditions you have with mangos. Share what you have with the rest of us in the comment section below.
Mango Coconut Curry Soup
Yield: Serves 4
- 1 tablespoon oil
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 tablespoons curry powder
- 11/2 tsp of turmeric
- 1 cup of full fat coconut milk
- 4 cups chicken stock
- 1/4 cup fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 medium russet potatoes, cubed
- 2 large carrots sliced
- 2 cups cubed rotisserie chicken breast
- 2 mangos, cubed
- 5-6 cilantro sprigs
- 3-4 tablespoons of sliced green onions
- 2 tablespoons sliced serrano peppers
In large heavy-bottom saucepan, over medium high heat: Heat the oil until hot, add the shallot, garlic and turmeric. Cook and stir for 30 seconds until fragrant.
Stir in the coconut milk, then add the chicken stock, fish sauce, soy sauce and brown sugar. Bring to a boil for 2-3 minutes. Add potatoes, carrots and turn down heat to low. Cover and cook until vegetables are fork tender, about 90 minutes.
Serve with cubed mango, cilantro, green onions, red bell pepper and serrano peppers.