Spicy Mango Soup with Plantain Chips

Recipe courtesy of Copyright 1995, The Associated Press

  • 0.5 teaspoon habanero chilies, chopped; or chili flakes
  • 2.0 tablespoons shallots, chopped
  • 0.5 cup carrots, diced
  • 1.0 tablespoon olive oil
  • 6.0 mangoes, ripe, peeled and diced
  • 0.5 gallon water
  • 0.125 cup mint, shredded
  • 2.0 ounces lemon juice
  • 1.0 recipe plantain chips

In a pan, saute chilies, shallots and carrots in olive oil. When transparent, add mangoes; reduce until fruit is soft. Add water and further reduce by one-fourth. Chill; stir in mint and lemon juice. To serve, pour soup in six bowls and garnish with plantain chips. Serves 6.

Plantain Chips

Recipe courtesy of Copyright 1995, The Associated Press

  • 1.0 plantain, unripe (green)
  • oil, for frying

In a saucepan, heat oil to 375 degrees. Slice plantain on a slight bias, thin, about 1-16th of an inch. Fry chips until crispy; season with salt and pepper.