Mango and Orange Soup with Cardamom and Saffron Custard Cream

Name: Mango and Orange Soup with Cardamom and Saffron Custard Cream
Cuisine: United States
Ingredients: 1 cup fresh orange juice; ¼ cup sugar; 4 navel oranges; 3 ripe mangoes, peeled and cut into ¼-inch cubes; 5 egg yolks; 2 cups milk; small pinch of saffron threads; ½ teaspoon ground cardamom

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

I first tasted this magical combination of spices in an ice cream served at an Indian restaurant in New York. I’ve since been experimenting and have come up with this soup. If you can’t find ripe mangoes, try it with oranges alone.

Each component of the soup can be made a day in advance and held in the refrigerator.

Ingredients

2 cups milk
5 egg yolks
½ teaspoon ground cardamom

Americas
United States
New York
Dessert
Gluten-free
Vegetarian

Method

Make a custard cream, bringing the milk to a simmer and combining the egg yolks, spices, and sugar; proceed as directed in the recipe.

Chill the custard cream on a bowl of ice or in the refrigerator. Stir the fresh orange juice into the custard cream, cover with plastic wrap, and keep in the refrigerator until needed.

Puree half the diced