October 23rd, 2014
Have you ever been on a Carnival cruise? I’ve been fortunate enough to go on two of them, and one of my favorite things about a cruise is having a fancy dinner every night in one of the ship’s dining rooms. Each night you get to choose from a different selection of fabulous appetizers, main courses, and desserts. On most nights, the appetizer menu includes some kind of chilled soup, such as a chilled strawberry soup, and my family absolutely LOVED those chilled soups. My favorite one was called Iced Mango Soup Spiced with Ginger, so when I came home from our trip, I searched for a chilled mango soup recipe, and I found one. I have made several adjustments to it, and now I think it is pretty close to the one we were served on Carnival. It’s absolutely delicious, and I hope you will give it a try. It’s made with fresh mangoes and fresh ginger, but it also has some Häagen-Dazs mango ice cream in it.
You won’t be disappointed! I promise!
Recipe from Ochef/Adapted by Winner Dinners
1/2 cup sugar
6 cups milk, divided
2 14-ounce containers Häagen-Dazs mango ice cream (not the sorbet)
2 large fragrant mangoes
4 ounces fresh ginger, peeled, then measured for 2.5 ounces, then chopped
1-1/2 cups cream
Combine the sugar and 1 cup of milk in a large pot and cook over low heat until the sugar is dissolved, about 1 to 2 minutes. Turn the heat down even further and add the mango ice cream. Allow it to melt slowly and then remove it from the heat. Meanwhile, peel and coarsely chop the two large mangoes and place them in a blender. After the ice cream has melted, use a colander to strain the ice cream mixture to remove any large pieces of mango, and place them in the blender with the fresh mangoes. Return the ice cream mixture to the large pot. Add 1 cup of milk to the blender and process until the mangoes are pulverized. Add the mango mixture to the soup in the pot.
Combine the 2.5 ounces of chopped ginger with 1 cup of milk in the blender and process until the ginger is pulverized. Using a colander, pour the ginger mixture into the soup to remove any chunks of ginger that didn’t get pulverized. Discard the chunks of ginger, keeping as much of the “ginger paste” as you can, and add it to the soup. Add the remaining 3 cups of milk and the cream to the soup. Stir to combine thoroughly. Chill the soup (and the bowls you will be serving it in) in the refrigerator for at least 5-6 hours.