A fascinating, delicious blend of Caribbean and Asian flavors, contributed
by Sim Aberson. Giving credit where credit is due, the recipe is from
the editor of the Miami Herald Food section, Felicia Greshette.
Note from Chuck: the original recipe called for a 14.5
ounce can of low-salt chicken broth. I don't believe in using canned
broth ever, unless it's a dire emergency, so I substituted a
corresponding amount of homemade stock. If you're a really good cook,
you'll always have some of this in the freezer.
Place the mango in a food processor and pulse a few times. Add the
lemongrass, ginger, cayenne, and 1/2 cup of the chicken broth. Process
until completely smooth. Transfer to a large bowl, and add the rest of
the chicken broth. Stir well. Add the yogurt and stir again. Chill,
and garnish with cilantro before serving. Makes six servings.
- 1 large mango, peeled and diced
- 1 tablespoon fresh lemon grass, chopped
- 1 large pinch cayenne
- 1/2-inch piece fresh ginger
- 1-3/4 cups homemade chicken stock
- 3/4 cup plain yogurt
- 2 tablespoon cilantro, chopped
Each serving has 50 calories, 3 grams protein, 9 grams carbohydrate,
0.5 grams fat, 1 milligram cholesterol, and 22 milligrams sodium.
Note on mangoes -- Most mangoes sold in stores are Kent mangoes, which
are beautiful to look at, but the worst variety to eat. They are stringly
and not very juicy. The best mangoes are very colorful, ranging from
greenish yellow to deep purple, are large and round, and have big black
mushy spots all over them. If these are available, they don't look the
best, but you will be rewarded.
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