Iced mango soup with coconut skewers

Name: Iced mango soup with coconut skewers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 ripe mangoes; 150 ml Mineral water; 7-10 Tbsp Juice of 1 orange; 1 Protein (size M); 5 TABLESPOONS Coconut flake; 30 g Butter; 7-10 Tbsp Mint; 8 wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 ripe mangoes
150 ml Mineral water
7-10 Tbsp Juice of 1 orange
1 Protein (size M)
5 TABLESPOONS Coconut flake
30 g Butter
7-10 Tbsp Mint
8 wooden skewers

Directions

1
Peel 2 mangos. Peel the flesh from the stone and cut into pieces. Puree finely with mineral water and orange juice. Pass through a sieve. Cover and leave to stand in the refrigerator for at least 3 hours. Lightly beat the egg white in a bowl with the whisk of the hand mixer. Peel the remaining mango and cut the flesh into thick slices from the stone.
2
Cut into large cubes and put on skewers. Pull the mango slices through the egg white and turn them in grated coconut. Heat butter in a pan. Fry the skewers until crispy all around. Stir the mango soup and fill into cocktail bowls or dessert glasses. Place mango-coconut skewers on the glasses and decorate with mint
3
waiting time approx. 3 hours