Busters Recipes

Chilled Mango Soup with Crab
  
  2 medium ripe mangoes, peeled and cut into chunks
1 14 oz. can coconut milk
1 tsp. curry powder
2 tbsps. freshly squeezed lime juice
salt and white pepper to taste
1 7 oz. can crabmeat, drained well
cilantro or tarragon sprigs for garnish
  
  Place the mango, coconut milk, curry powder, lime juice, salt and pepper in a food processor and pulse until smooth. Chill soup in the fridge for at least 2 hours. Pour into well-chilled soup bowls; decorate the top of the soup with the crabmeat, garnish with cilantro or tarragon sprigs and serve.
Makes 4 servings.

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