50g fresh pineapple (or from the can)
1 fresh mango
50g Annes Feinste Organic Apricot Preserve Extra
80g Annes Feinste Organic Ginger Preserve
10g curry paste (depending on heat - rather use less than add to taste)
1/2 tsp. curry powder (depending on heat - rather use less then add to taste)
1l bone stock, meat stock, or vegetable stock
1 potato ca. 100g
2 egg white
100g coconut flakes butter
1. Prepare mango filets by cutting them left and right off the core and peel. Cut these two pieces into 12 slices and put aside for baked mango slices. Scrap off core and use this pulp for the soup.
2. Peel banana, apple, and pineapple, take out core, cut into small pieces and brown with the mango pulp in butter. Stir in Annes Feinste Organic Apricot Preserve Extra, Annes Feinste Organic Ginger Preserve Extra, curry paste, and the curry powder and let simmer for ca. 1 œ minutes. Add stock and finely cut potato and let everything simmer for approx. 30 minutes.
3. In the meantime turn mango slices in egg white and bread with coconut flakes. Mix soup with a hand blender and season with salt and pepper. Fry mango slices in butter in a pan, which isn’t too hot and serve with soup.
Preparation time: ca. 1 hour