A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.
Recipe information
Yield
Makes 4 servings
Ingredients
2
ripe mangoes (about 1 pound each), peeled and cubed
1
/2 cup chopped shallots
1
large clove garlic, chopped
1
teaspoon finely grated ginger
1
/2 teaspoon curry powder (or more to taste)
1
/2 teaspoon salt
1
can (13.6 ounces) light coconut milk
1
/2 cup coconut water
3
1/2 tablespoons fresh lime juice (or more to taste)
1
cup cooked, diced shrimp
3
tablespoons chopped fresh cilantro
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Preparation
Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.
Nutrition Per Serving
Per serving: 239 calories
6 grams fat (5 grams saturated)
44 grams carbohydrates
4 grams fiber
9 grams protein
#### Nutritional analysis provided by Self