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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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Cranberry and mango soup

  • 250 g cranberries
  • 200 ml red wine or red port
  • 300 ml freshly squeezed orange juice
  • 1 tsp vanilla sugar
  • 100 g caster sugar
  • 1 tsp cinnamon
  • 100 g mascarpone
  • 50 g icing sugar
  • 1 mango
  • 1 orange

Kitchen tools

  • Hand blender
  • Melon baller

Preparation method

  1. 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.
  2. 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.
  3. Meanwhile, loosen the mascarpone with a fork. Add icing sugar, stir and place in the fridge.
  4. 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.
  5. 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.
  6. 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

395 kcal
3 g
12 g
8 g
62 g
61 g
4 g

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