Kicking off our monthly Foodie Friday series, we bring you a Chilled Mango Soup with Summer Blackberries recipe, straight from the chefs behind Todd Gray’s Muse at the Corcoran. This is a nice summer sweet soup – great for bringing to a friends house for a BBQ or picnic- all vegan of course!
Chilled Mango Soup with Summer Blackberries:
2 cups peeled and diced mango
1/2 cup sugar
1/4 cup water
1 vanilla bean, split and scraped
- Cook all ingredients in a sauce pot on med heat until mango softens about 20 min. Test with fork for soft texture.
- Purée until smooth in a blender or CuisineArt and strain through fine mesh strainer into a bowl with lid. Chill.
- To finish place fresh blackberries and fresh mint on top of soup. Serve. Enjoy.
Thanks to Ellen Kassoff Gray and Muse Cafe for the recipe! Located in the Atrium of the Corcoran Gallery of Art, Muse Cafe offers handcrafted, seasonal options with a focus on sustainable and local ingredients and a number of vegetarian and vegan options—many sourced from nearby FreshFarm Market, by the White House. Created exclusively for the Corcoran, the menu celebrates the culinary arts and the local community. Members receive a 10% discount on all Muse purchases.