Mango soup, or Fajeto, is packed with all the cozy, spiced-up flavors you love about Indian food. It’s bright, fragrant, and bursting with deliciousness in every bite. You can have it ready in about 20 minutes.
Soup is an extremely broad and versatile dish made by people all across the globe and can range from a basic roasted garlic tomato soup to a watermelon gazpacho soup to this bright yellow, mango soup.
This savory soup is a great meal for basically any time of day. While it's most popular in the summer months (mango season) you can enjoy this version year round by using canned mango pulp.
It's easy, filling and has so much room to improvise that it's no wonder all kinds of cultures have had their own spin on it. For more delicious recipes with a twist, check out my electric skillet butter chicken, this super creamy kimchi macaroni and cheese and this fusion kimchi pizza recipe.
What is Mango Soup?
Mango soup is also known as 'fajeto', which is an Indian dish, specifically from Gujarat. It is a mango, yogurt and chickpea flour-based soup with numerous spices. Despite what many people think, it is most often served hot, not chilled.
Ingredients
- canned mango purée/pulp - In the supermarket, you might come across two different kinds of mango pulp: Kesar and Alphonso. Kesar is considered the "Queen of mangoes" for its flavor and aroma that comes from the orchards in Gujarat. Alphonso mangoes are considered the "King of mangoes" for their high quality flavor and are more expensive. They are grown along Western India. Both types can be used in this soup.
- chickpea flour - Chickpea flour is a gluten free alternative to wheat flour and is used in this soup to thicken it up a bit.
- yogurt - Be sure to use plain yogurt. This gives the soup its creaminess.
- red chili peppers - For a bit of heat. Leave them out if you're sensitive to spice.
- spices - Mango soup contains many spices like mustard seeds, fenugreek and cumin that give it beautiful, complex flavor. You will also need turmeric, ground coriander, ground cumin, chili powder, salt and pepper. If you need to enhance the sweetness, you can add a touch of sugar.
*Check recipe card for ingredient amounts.
How to Make Mango Soup
Step 1. Place the yogurt in a bowl and add one cup of water. Stir until smooth.
Step 2. Place the chickpea flour into a medium bowl. Add a bit of the yogurt/water mixture and whisk well. Pour in the rest of the yogurt mixture, while continuing to whisk. Set aside.
Chef's Note: This step will help dissolve the chickpea flour into the liquid.
Step 3. In a pot, heat the oil to medium-low heat and add the mustard, fenugreek and cumin seeds. Let them cook for 1 to 2 minutes while stirring. The seeds will start to crackle.
Step 4. Add the mango purée, red chilies, sugar, turmeric, cumin, coriander, chili powder and 1 cup of water. Mix well. Season with salt and pepper, to taste. Cook for 5 minutes.
Step 5. Add the yogurt/chickpea flour mixture and cook for 3 more minutes or until desired thickness.
Step 6. Carefully strain the soup into another pot to remove the seeds and chili peppers. Heat to desired temperature and adjust the seasoning, if needed.
Step 7. Serve the mango soup hot in bowls. You can add some more seeds as toppings, if desired.
Joss' Top Tip
If you can’t find canned mango purée/pulp, you can make it by adding 3 cups of peeled mango flesh chunks to a blender or food processor and process until creamy/smooth.
Serving Suggestions
- Despite its creamy consistency, mango soup is a very light dish that you can easily eat as a side for other foods or on its own to warm up on a cold winter day.
- Serving it with steamed rice is one of the most popular ways to enjoy it.
- It can also be served with Indian puri bread, or for something a little different: this pumpkin naan bread.
- While classic mango soup is usually served hot, you can serve it cold if you prefer.
How to Store Mango Soup Leftovers
- If you happen to have leftovers or want to make a bigger pot to save some for later, you can store any uneaten soup in the fridge for up to 3 to 4 days.
- It can also be frozen for up to 3 months.
- Thaw frozen mango soup in the fridge.
More Delicious Mango Recipes to Try
If you tried this Mango Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Mango Soup
Ingredients
- ½ cup plain yogurt
- 2 cups water - divided
- 2 tablespoons chickpea flour
- 1 ½ tablespoons olive oil
- ½ teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- 3 cups canned mango purée* - also called mango pulp
- 2 red chili peppers
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder - or paprika
- 1 teaspoon sugar - optional--only add if the mango pulp is unsweetened
- salt and pepper - to taste
Instructions
- Place the yogurt in a bowl and add one cup of water. Stir until smooth.
- Place the chickpea flour into a medium bowl. Add a bit of the yogurt/water mixture (just enough to dissolve the flour) and whisk well. Pour in the rest of the yogurt mixture, while continuing to whisk (this will help dissolve the chickpea flour). Set aside.
- In a pot, heat the oil to medium-low heat and add the mustard, fenugreek and cumin seeds. Let them cook for 1 to 2 minutes while stirring. The seeds will start to crackle.
- Add the mango purée, red chilies, sugar, turmeric, cumin, coriander, chili powder and 1 cup of water. Mix well. Season with salt and pepper, to taste. Cook for 5 minutes.
- Add the yogurt/chickpea flour mixture and cook for 3 more minutes or until desired thickness.
- Carefully strain the soup into another pot to remove the seeds and chili peppers. Heat to desired temperature and adjust the seasoning, if needed.
- Serve hot in bowls. It can be served with rice, Indian puri bread or on its own. You can add some more seeds as toppings, if desired.
Notes
- *Canned mango pulp substitute: If you can’t find canned mango purée/pulp, you can make it by adding 3 cups of peeled, mango flesh chunks to a blender or food processor and process until creamy/smooth.
- Mango Pulp Type: In the supermarket, you might come across two different kinds of mango pulp: Kesar and Alphonso. Kesar is considered the "Queen of mangoes" for its flavor and aroma that comes from the orchards in Gujarat. Alphonso mangoes are considered the "King of mangoes" for their high quality flavor and are more expensive. Both can be used in this soup.
- Serving: While its usually served hot, you can serve it chilled if you prefer.
- Storage: Store in a covered container in the fridge for up to 3 to 4 days. It can also be frozen for up to 3 months. Thaw in the fridge.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Topchef says
Simply wonderful!
Joss D says
Thanks!