Photo: Cala
Estimated Nutrition (whole recipe, rough)
312
Calories
4g
Protein
27g
Fat
17g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium ripe mangoes, peeled and cut into chunks
- 1 14 oz can coconut milk
- 1 tsp curry powder
- 2 tbsp freshly squeezed lime juice
- salt and white pepper to taste
- 1 x 7 oz can crabmeat, drained well
- cilantro or tarragon sprigs for garnish
Directions
1
Place the mango, coconut milk, curry powder, lime juice,salt and pepper in a food processor and pulse until smooth.
2
Chill soup in the fridge for at least 2 hours.
3
Pour into well-chilled soup bowls; decorate the top of the soup with the crabmeat, garnish with cilantro or tarragon sprigs and serve.
Recipe sourced from
fandom