Spicy Mango Soup with Plantain Chips

 

1/2 teaspoon chopped habenero chilies or chili flakes
2 tablespoons chopped shallots
1/2 cup carrots, diced
1 tablespoon olive oil
6 ripe mangoes, peeled and diced
1/2 gallon water
1/8 cup mint, shredded
2 ounces lemon juice
1 recipe Plantain Chips (recipe below)

In a pan, saute chilies, shallots and carrots in olive oil. When transparent, add mangoes; reduce until fruit is soft. Add water and further reduce by one-fourth. Chill; stir in mint and lemon juice. To serve, pour soup in six bowls and garnish with plantain chips. Serves 6.

Plantain Chips

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1 unripe (green) plantain
oil for frying

In a saucepan, heat oil to 375 degrees. Slice plantain on a slight bias, thin, about 1-16th of an inch. Fry chips until crispy; season with salt and pepper.

Copyright 1995, The Associated Press