Soup
- 1 (13½-ounce) can unsweetened full-fat coconut milk or coconut cream
- 2 green mangoes, peeled, pitted, and cut into large chunks, about 3 cups
- ¼ cup fresh lime juice, from about 2 limes, plus more to taste
- 2 tablespoons all-purpose flour or chickpea flour
- 3¼ cups water, divided, plus more if needed
- ¼ cup plus 2 tablespoons ghee or vegetable oil, divided
- 1 medium red onion, finely chopped, divided
- 4 garlic cloves, grated
- 1-inch piece fresh ginger, grated
- 2 fresh green bird’s-eye chiles, stemmed and halved, seeded if desired
- ½ teaspoon ground turmeric
- 1 teaspoon kosher salt, divided, plus more to taste
- 1 large russet potato, peeled and diced, about 2 cups
- 1 (13½-ounce) can chickpeas, pinto beans, or black-eyed peas, rinsed and drained
Spiced Crunch and Toppings
- 1 cup panko bread crumbs
- 1 tablespoon cumin seeds
- 1 tablespoon black or yellow mustard seeds
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 2 plum tomatoes, chopped
- ½ cup fresh cilantro leaves
- ¼–½ cup hot pepper sauce, homemade or store-bought
- Lime wedges, for serving
Instructions
1
In a blender or food processor, blend the coconut milk, green mango, ¼ cup lime juice, flour, and 1 cup water until completely smooth. Set aside.
2
Heat ¼ cup ghee or oil in a medium 10-inch pot over high heat. Add the panko, cumin seeds, mustard seeds, garam masala, and paprika. Toast, stirring constantly, for 30–45 seconds, until the panko is light golden and the spices begin to sputter.
3
Season the toasted panko with ½ teaspoon salt and the black pepper. Transfer it to a large plate and wipe out the pot.
4
Return the pot to the heat. Add the remaining 2 tablespoons ghee or oil, half the chopped onion, the garlic, and ginger. Cook, stirring occasionally, until the onion is translucent, about 1 minute.
5
Reduce the heat to medium. Add the green chiles, turmeric, and remaining ½ teaspoon salt. Cook, stirring often, until fragrant, about 30 seconds.
6
Add the potato, increase the heat to high, and stir in 2 cups water. When the mixture begins to simmer, after 3–4 minutes, reduce the heat to medium, cover, and cook until the potato begins to soften, about 3 minutes.
7
Add the chickpeas or other legumes, then stir in the coconut-mango mixture. Cook for 5–7 minutes, until the potato is easily pierced with a knife and the soup flows easily from a spoon.
8
If the soup is too thick, stir in up to ¼ cup additional water. Taste and adjust with salt and more lime juice.
9
Ladle into bowls and top with the chopped tomatoes, remaining red onion, spiced panko, cilantro, hot sauce, and a lime wedge. Serve immediately.
💡 Cook's Tips
- Use truly green mangoes: Their firm, sour flesh gives the broth its characteristic tang.
- Watch the panko closely: The crumbs and whole spices toast very quickly over high heat.
- Customize the mix: Traditional versions may include mashed potato, falafel-like fritters, cassava chips, or boiled egg. Add the toppings you enjoy.
- Control the heat: Remove the chile seeds and start with less hot sauce for a milder bowl.
- Make it vegan: Choose vegetable oil instead of ghee.
- Storage: Refrigerate the cooled soup for up to 1 week or freeze for up to 3 months. Store the crunchy topping separately.
Soup
Zanzibari
East African