Mango Soup

5 from 1 vote

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.

Prep Time10

Cook Time9

Total Time19

Course: Soup

Cuisine: Indian

Diet: Low Salt, Vegetarian

Servings:

Calories: 267kcal

Author: Joss Dyckson

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

US Customary - Metric

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