MANGO'S ARE IN SEASON LET'S HAVE SOME COLD THAI MANGO SOUP ENJOY DAN:

                THAI COLD MANGO COCONUT SOUP WITH MANGO RELISH by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 teaspoons olive oil

2 teaspoons red curry paste

1 onion diced

2 mangos, peeled and quarter

1 tablespoon brown sugar

1 teaspoon fish sauce

1/2-inch fresh ginger, grated

1 can (19oz) MAE PLOY coconut milk

1 cup water 1/2 cup plain yogurt

2 tablespoons lime juice

DIRECTIONS:

1.     In skillet over medium-heat add olive oil.

2.     When oil is sizzling add red curry paste and cook until melted and the room smells good.

3.     Add onion and sauté for about 5 minutes.

4.     In a blender, puree onion mixture, mangoes, brown sugar, ginger and fish sauce until smooth.

5.     Add coconut milk, water, yogurt, and slime juice; process to combine.

6.     Transfer to a bowl and refrigerate for about 3 hours or overnight.

MANGO RELISH:

1.     1 mango, peeled and diced.

2.     2 tablespoons brown sugar.

3.     2 teaspoons lime juice

4.     A handful of fresh basil.

            DIRECTIONS:

1.     In a bowl combine mango, brown sugar, lime juice, and fresh basil.

2.     Let set for 20 minutes.

3.     Ladle cold soup into chilled bowls and top each with a dollop of mango relish.

ENJOY DAN:                                                                SAVOUR!