Cranberry and mango soup
A spoom is often served during a long dinner to refresh your palate. This cold cranberry soup served in between courses makes a nice alternative. Equally delicious as a starter or dessert!
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Preparation method
- Bring the cranberries, wine or port , orange juice, vanilla sugar and cinnamon to the boil in a pan. Simmer gently on a low heat for 5 minutes or until the cranberries are soft. Blend into a smooth purée with the hand blender.
- Rub the cranberry soup through a sieve. Season to taste with extra sugar or cinnamon. Leave in the fridge for at least 1 hour to cool.
- Meanwhile, loosen the mascarpone with a fork. Add icing sugar, stir and place in the fridge.
- Cut the mango into two halves along the stone or use a melon slicer. Use the melon baller to scoop out as many balls as possible from the flesh.
- Scrub the orange. Use a peeler or sharp knife to remove the peel. Slice the orange peel into 3 mm strips. Stir half through the mascarpone. Set the rest aside as a garnish.
- Pour the soup into 4 deep bowls. Divide the mango balls over the bowls. Garnish with a scoop of mascarpone and sprinkle with the orange peel.
Nutrition value per person/bite
- Energy
- 395 kcal
- Protein
- 3 g
- Fat
- 12 g
-
- Saturated
- 8 g
- Carbohydrate
- 62 g
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- Sugars
- 61 g
- Fibers
- 4 g
